# Physicochemical and Sensory Evaluation of Yanggaeng Treated with Roasted Guateman Coffee Extracts
## 3 Results and Discussion
### Consumer Preferences of Yanggaeng  
Table 8 presents the consumer preferences for Yanggaeng prepared with varying concentrations of G for different roasting degrees. The evaluated attributes were color, scent, sweetness, bitterness, chewiness, overall taste, and overall acceptance. Consumer preferences were measured using a nine-point hedonic scale administered to untrained participants from the general public. The addition of G to Yanggaeng resulted in increased preferences for both color and scent compared to CON, regardless of the roasting degree and concentration. Specifically, the preference for color was highest at the 6% concentration across all roasting levels. In terms of scent, the D6 sample achieved the highest score of 5.46, although no significant differences were observed among the different concentrations of coffee extracts within the same roasting degree. \begin{table}
\begin{tabular}{c c c c c c} \hline \hline  & & & & & \\ \multicolumn{2}{c}{**Roasting**} & \multicolumn{2}{c}{**CON**} & \multicolumn{2}{c}{**2\%**} & \multicolumn{2}{c}{**4\%**} & \multicolumn{2}{c}{**6\%**} \\ \hline \multirow{3}{*}{Color} & Light & \(2.81\pm 1.55\  
Sweetness preference did not exhibit significant differences between the roasted groups L and D upon the addition of coffee extract. However, in the M group, the M6 sample demonstrated significantly higher sweetness scores than the other concentrations. When comparing roasting degrees, the highest sweetness preference was observed in the L2 sample. In contrast, the L6 sample had the lowest sweetness preference, whereas the M6 sample showed the highest sweetness. Bitterness levels increased with the addition of G compared to CON, with the D6 sample receiving the highest bitterness rating of 4.33. Preferences for chewiness did not show significant differences between groups L and D based on coffee extract concentration. In contrast, group M exhibited an increased preference for chewiness in the G treatment, with group M2 attaining the highest rating. The overall taste scores increased with the addition of G in the M and D groups, excluding the L group, and reached the highest values at the 6% concentration. The overall acceptance of Yanggaeng generally improved with the addition of G, showing significant differences based solely on the concentration within the M group. Among the roasting degrees, group D achieved the highest overall acceptance, with D4 having the highest score of 5.46. These findings are consistent with those of previous studies that evaluated consumer preferences for roasted coffee. For example, research on Ethiopian coffee has reported that dark-roasted samples consistently achieved the highest preference scores [48]. Similarly, [PERSON] et al. [49] demonstrated that medium- and dark-roasted coffee samples had the highest overall acceptance ratings. This finding suggests that the enhanced consumer acceptance of Yanggaeng prepared with dark-roasted coffee extract may be attributed to the broader appeal of flavor profiles associated with darker roasting degrees. In summary, consumers generally preferred Yanggaeng with higher G concentrations, particularly in the 4-6% range. Yanggaeng prepared with dark-roasted coffee extract was especially favorable for color, scent, and taste attributes, whereas light roasting effectively maintained the desired chewiness of the product. These findings suggest that incorporating G into traditional tastes, such as Yanggaeng, can enhance consumer preferences. However, careful balancing of the coffee extract concentration and roasting degree is essential to achieve the desired flavor and textural attributes. Consumer preference data indicated that both the concentration of coffee extract and the degree of roasting significantly influenced the sensory appeal of Yanggaeng. The superior color and scent preferences associated with higher concentrations of G, especially 6%, suggest that a more pronounced coffee aroma and hue may be desirable features for consumers.