# Physicochemical and Sensory Evaluation of Yanggaeng Treated with Roasted Guateman Coffee Extracts
## 4 Conclusions  
The primary objective of this study was to evaluate the physicochemical properties and sensory attributes of Yanggaeng infused with varying concentrations of G under different roasting conditions (light, medium, and dark). In addition, this study aimed to determine the optimal concentration and roasting degree of G that would yield results comparable to those of the traditional Yanggaeng prototype (CON). Comprehensive analyses were conducted, including proximate composition, color properties, pH, Brix, antioxidative properties, textural characteristics, and consumer preferences. Proximate analysis revealed that the moisture, ash, fat, protein, and carbohydrate contents in Yanggaeng were significantly influenced by both the concentration of coffee extract and the roasting level. Specifically, group L exhibited the highest moisture and fat content and the lowest ash and carbohydrate content. The addition of G demonstrated a dose-dependent effect on the colorimetric properties, resulting in decreased \(L^{\star}\) values and increased \(a^{\star}\) and \(b^{\star}\) values. Furthermore, pH levels were elevated in the L and D groups, whereas the M group showed a reduction in pH compared with the control. The Brix values consistently increased with the addition of G across all roasting degrees, with group D exhibiting the highest Brix values. Assessment of the antioxidative properties indicated that the addition of G enhanced both the TPC and DPPH radical scavenging capacity, particularly in the M and D groups. Textural analysis demonstrated significant improvements in hardness, resilience, gumminess, and chewiness with the incorporation of G. Consumer preference evaluations highlighted that Yanggaeng samples containing 4-6% G, especially those with D, were most favored for attributes such as color, scent, and overall taste. Based on these findings, D4 and D6 were the most suitable samples for enhancing the physicochemical, antioxidant, and sensory properties of Yanggaeng. The integration of G into Yanggaeng not only improved its nutritional and sensory profiles, but also offered a promising foundation for the development of novel food products with enhanced qualities. This study provides essential data that can guide future innovations in traditional dessert formulations by leveraging the benefits of coffee extracts to meet the evolving consumer preferences. In conclusion, incorporating roasted Guatem coffee extract into Yanggaeng significantly enhanced its antioxidant capacity and modified its physicochemical and sensory properties. These findings suggest that the extract may serve as a functional ingredient for the development of novel, health-oriented traditional desserts. Conceptualization, [PERSON] ([PERSON]), I.K., C.D., M.D., and J.-H.H. ; Methodology, [PERSON] ([PERSON]), H.J., Y.-W.K., M.C., J.L. ([PERSON]), and J.D. ; Software, [PERSON] ([PERSON]) and H.J., Validation, [PERSON] ([PERSON]), I.K., H.J., Y.-W.K., M.C., J.L. ([PERSON]), and J.-H.H. ; Formal Analysis, H.J., Y.-W.K., M.C., and J.L. ([PERSON]); Investigation, [PERSON] ([PERSON]), M.D., and J.-H.H. ; Resources, J.-H.H. ; Data curation, [PERSON] ([PERSON]), I.K., H.J., Y.-W.K., M.C., [PERSON] ([PERSON]), M.D., and J.-H.H. ; Writing--Original Draft Preparation, [PERSON] ([PERSON]), I.K., H.J., Y.-W.K., M.C., [PERSON] ([PERSON]), J.D., C.D., M.D., and J.-H.H. ; Writing--Review and Editing, [PERSON] ([PERSON]), I.K., H.J., Y.-W.K., M.C., [PERSON] ([PERSON]), J.D., C.D., M.D., and [PERSON]-H.H. ; Visualization, [PERSON] ([PERSON]) and H.J. ; Supervision, M.D. and J.-H.H. ; Project Administration, J.-H.H. ; Funding Acquisition, I.K. and J.-H.H. All authors have read and agreed to the published version of the manuscript. This research received no external funding. **Institutional Review Board Statement:** This study was conducted in accordance with the Declaration of Helsinki and was approved by the Institutional Review Board of Dankook University (protocol code DKU-2023-10-037-002 on 20 December 2023).