# Physicochemical and Sensory Evaluation of Yanggaeng Treated with Roasted Guateman Coffee Extracts
## 3 Results and Discussion
### Hunter's Color Properties of Yanggaeng
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline  & **Roasting** & **CON** & **2\%** & **4\%** & **6\%** \\ \hline \multirow{4}{*}{\(L^{\bullet}\)} & Light & 41.97 \(\pm\) 0.40 \({}^{\text{aN}}\) & 38.37 \(\pm\) 0.15 \({}^{\text{bA}}\) & 32.67 \(\pm\) 1.27 \({}^{\text{cB}}\) & 33.43 \(\pm\) 0.46 \({}^{\text{cA}}\) \\  & Medium & 42.20 \(\pm\) 0.00 \({}^{\text{aN}}\) & 36.93 \(\pm\) 0.06 \({}^{\text{bB}}\) & 34.97 \(\pm\) 0.35 \({}^{\text{cA}}\) & 32.43 \(\pm\) 0.38 \({}^{\text{dB}}\) \\  & Dark & 42.30 \(\pm\) 1.45 \({}^{\text{aN}}\) & 35.53 \(\pm\) 0.06 \({}^{\text{bC}}\) & 30.53 \(\pm\) 0.32 \({}^{\text{cC}}\) & 29.43 \(\pm\) 0.23 \({}^{\text{cC}}\) \\ \hline \multirow{4}{*}{\(a^{\bullet}\)} & Light & \(-\)2.23 \(\pm\) 0.40 \({}^{\text{cN}}\) & 0.83 \(\pm\) 0.12 \({}^{\text{bA}}\) & 0.97 \(\pm\) 0.23 \({}^{\text{bB}}\) & 1.77 \(\pm\) 0.23 \({}^{\text{aB}}\) \\  & Medium & \(-\)2.20 \(\pm\) 0.40 \({}^{\text{cN}}\) & 0.73 \(\pm\) 0.12 \({}^{\text{bA}}\) & 0.80 \(\pm\) 0.17 \({}^{\text{bB}}\) & 2.90 \(\pm\) 0.10 \({}^{\text{aA}}\) \\  & Dark & \(-\)1.47 \(\pm\) 0.75 \({}^{\text{cN}}\) & 0.60 \(\pm\) 0.10 \({}^{\text{bB}}\) & 3.13 \(\pm\) 0.47 \({}^{\text{aA}}\) & 0.87 \(\pm\) 0.21 \({}^{\text{bC}}\) \\ \hline \multirow{4}{*}{\(b^{\bullet}\)} & Light & 2.47 \(\pm\) 0.46 \({}^{\text{dN}}\) & 8.53 \(\pm\) 0.86 \({}^{\text{bA}}\) & 6.53 \(\pm\) 0.29 \({}^{\text{cC}}\) & 9.93 \(\pm\) 0.23 \({}^{\text{aB}}\) \\  & Medium & 2.33 \(\pm\) 0.61 \({}^{\text{aN}}\) & 7.13 \(\pm\) 0.23 \({}^{\text{cB}}\) & 7.83 \(\pm\) 0.06 \({}^{\text{bB}}\) & 10.30 \(\pm\) 0.10 \({}^{\text{aA}}\) \\  & Dark & 1.23 \(\pm\) 1.53 \({}^{\text{cN}}\) & 6.77 \(\pm\) 0.21 \({}^{\text{bB}}\) & 8.67 \(\pm\) 0.47 \({}^{\text{aA}}\) & 8.37 \(\pm\) 0.06 \({}^{\text{aC}}\) \\ \hline \multirow{4}{*}{\(\Delta E\)\({}^{1}\)} & Light & - & 7.71 \(\pm\) 0.64 \({}^{\text{bB}}\) & 7.71 \(\pm\) 0.19 \({}^{\text{aB}}\) & 8.98 \(\pm\) 0.11 \({}^{\text{aC}}\) \\  & Medium & - & 10.66 \(\pm\) 1.14 \({}^{\text{bB}}\) & 9.57 \(\pm\) 0.29 \({}^{\text{cB}}\) & 14.67 \(\pm\) 0.34 \({}^{\text{aB}}\) \\  & Dark & - & 12.03 \(\pm\) 0.40 \({}^{\text{bA}}\) & 13.60 \(\pm\) 0.32 \({}^{\text{aA}}\) & 14.90 \(\pm\) 0.24 \({}^{\text{aA}}\) \\ \hline \hline \end{tabular}  
* \({}^{1}\)AE was calculated from the square root of the sum of squared differences in \(L^{\bullet}\), \(a^{\bullet}\), and \(b^{\bullet}\) values between each sample and the control group, based on the mean values obtained from three independent measurements. Data are presented as means \(\pm\) SD (\(n=3\)). All data were ranked and analyzed using one-way analysis of variance (ANOVA) followed by [PERSON]’s multiple range test. Means with different capital letters (A–C) in the same row and lowerse letters (a–d) in the same column differ significantly (\(p<0.05\)). \({}^{\text{aN}}\)” indicate not significant. CON, control (Yanggaeng treated with 0% G); 2%, Yanggaeng treated with 2% G; 4%, Yanggaeng treated with 4% G; 6%, Yanggaeng treated with 6% G.  
\end{table} 
Table 4: Colorimetric properties of Yanggaeng treated with various concentrations of Guatem coffee extract.