Physicochemical and Sensory Evaluation of Yanggaeng Formulated with Corni fructus Powder and Alternative Sweeteners

This study examined the effects of alternative sweeteners-allulose, stevia, and xylose-on the physicochemical, textural, and sensory properties of Yanggaeng fortified with 2% Corni fructus powder (CF). A proximate composition analysis revealed that Yanggaeng treated with alternative sweeteners had a significantly higher moisture content and a lower carbohydrate content than that treated with sugar. Colorimetric analysis showed that the xylose treated Yanggaeng decreased lightness (L*) and increased redness (a*) and yellowness (b*), likely due to enhanced browning reactions. The xylose treated Yanggaeng exhibited the highest Brix values and antioxidant activities, including DPPH and ABTS radical scavenging and ferric reducing antioxidant power (FRAP). Although the allulose treated group had the highest total phenolic content, its radical scavenging activity was lower than the xylose treated Yanggaeng. Xylose produced a firmer and more cohesive gel matrix, increasing hardness, gumminess, and chewiness, whereas stevia resulted in a softer, less chewy texture. In sensory evaluations, the xylose treated Yanggaeng scored higher for color, flavor, sweetness, overall acceptance, and purchase intent than other groups. These findings suggest that xylose is the most suitable alternative sweetener for CF-enhanced Yanggaeng, offering reduced caloric content, enhanced antioxidant properties, improved texture, and superior consumer acceptance.