Physicochemical Characteristics and Sensory Attributes of Yanggaeng Treated with Corni fructus Powder: A Pilot Study

This study investigated the physicochemical properties and sensory attributes of Yanggaeng, a traditional dessert in Far East Asia, treated with functional additive Corni fructus powder (CF) various concentrations (0% [control; CON], 2%, 4%, 6%). The proximate compositions, properties, antioxidant capacities, texture consumers’ preferences CF-treated Yanggaeng were assessed. had decreased L* (lightness) b* (yellowness) values increased a* (redness) browning index (BI) due to CF. Moreover, significantly pH °Brix levels. Similarly, CF addition 1,1-diphenyl-1-picrylhydrazyl (DPPH) 6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid (ABTS) radical scavenging activities ferric reducing power (FRAP). elevation capacities may be abundance phenolic contents Furthermore, changed textural such as hardness, gumminess, chewiness. Notably, 6% attenuated resilience cohesion compared CON. In preferences, 2% similar (i.e., color, scent, flavor, sweetness, taste, overall acceptance, purchase intention) CON, typical Yanggaeng. Therefore, adding CF, natural edible antioxidative ingredient, acceptable consumers significant alteration properties.