## 3 Results
### Texture Profile Analysis of Yanggaeng  
Texture profile analysis (TPA) of Yanggaeng was conducted to measure various parameters, including hardness, adhesiveness, resilience, cohesion, springiness, gumminess, and chewiness, relating to the amount of added CQ powder. Table 7 shows the TPA results.  
\begin{table}
\begin{tabular}{c c c c c} \hline \hline \multirow{2}{*}{**Antioxidant Capacities**} & \multicolumn{4}{c}{**Treatments 1**} \\ \cline{2-5}  & **CON** & **CQ2** & **CQ4** & **CQ6** \\ \hline DPPH 2 radical scavenging activities (Inhibition \%) & 13.61 \(\pm\) 3.47 3  & 25.89 \(\pm\) 0.24 4 4  & 32.03 \(\pm\) 0.38 4  \\ ABTS 3 radical scavenging activities (Inhibition \%) & 12.06 \(\pm\) 5.11 4  & 15.34 \(\pm\) 0.78 4  & 23.73 \(\pm\) 2.03 4  & 27.53 \(\pm\) 3.77 4  \\ FRAP 4 (mM FeSO4 /g) & ND 4 & 92.00 \(\pm\) 1.77 4  & 285.38 \(\pm\) 4.77 4  \\ \hline \hline \end{tabular}
\end{table}
Table 6: Antioxidant capacities of Yanggaeng with treated _C. quadrangularis_ powder.  
\begin{table}
\begin{tabular}{c c c c c} \hline \hline \multirow{2}{*}{**Items**} & \multicolumn{4}{c}{**Treatments 1**} \\ \cline{2-5}  & **CON** & **CQ2** & **CQ4** & **CQ6** \\ \hline Hardness (g) & 1835.58 \(\pm\) 18.90 3  & 1687.78 \(\pm\) 38.60 4  & 1634.30 \(\pm\) 56.99 5 [FOOTNOTE:5]Footnote 5: 5: 5: 5: 5: 5: 5: 5: 5: 5: 5: 5: 5: 5: 5: 5: 5: 5: 5: 5: 5: 5: 5: 5: 5: 5: 5: 5: 5: 5: 5: 5: 5: 5: 5 : 5: 5 : 5: 5 : 5: 5 : 5: 5 : 5: 5 : 5: 5 : 5 : 5: 5 : 5 : 5:  
Hardness significantly decreased in the CQ powder-added groups, specifically CQ4 and CQ6, with values of 1687.78 and 1634.30, respectively, compared with the CON group. This reduced hardness follows a similar trend observed in studies in which natural additives, including tomato powder [3], black ginger [11], and fermented garlic paste [45] in Yanggaeng, were incorporated. Cohesion of Yanggaeng significantly decreased in CQ6, with a value of 0.27, compared to CON. The decrease in cohesion observed in CQ6 may be linked to a decrease in WHC (Table 3).  
Gumminess gradually decreased following CQ addition (CQ2 (544.74, statistically identical with the CON), CQ4 (464.77), and CQ6 (433.47)) compared with the control group, with a value of 574.78. Except for CQ2, chewiness significantly decreased in CQ4 and CQ6, with values of 475.54 and 460.74, respectively, compared with the CON. Therefore, CQ powder incorporation was found to reduce the hardness, gumminess, and chewiness of Yanggaeng. Similar trends of decreasing gumminess and chewiness were observed in studies involving the addition of dried persimmon [46] and green tea to Yanggaeng [16].  
The reduced hardness, gumminess, and chewiness can be attributed to the reduced content of white bean paste and the low sugar content of the CQ powder. However, further research considering other factors, such as the cooking method and the combination of other ingredients in Yanggaeng, would be informative. Such a decrease in hardness may be advantageous, especially for older adults with impaired chewing ability. Interestingly, resilience and cohesion exhibited an insignificant decrease in CQ2, CQ4, and CQ6 compared with the CON. This suggests that other ingredients and not CQ addition in Yanggaeng could influence these characteristics.