Quality Characteristics of Yanggaeng supplemented with Kyungohkgo Extract

This study aimed to enhance the value of a traditional Korean dessert by supplementing Yanggaeng with 10%, 20%, 30%, and 40% Kyungohkgo extract. The prepared samples were analyzed for moisture, color, sugar contents (°Brix), pH, texture, and antioxidant properties, including total polyphenol and fla- vonoid contents as well as DPPH and ABTS+ radical scavenging activities. Increasing levels of Kyungohkgo extract resulted in a significant decrease in moisture and pH (p<0.001) accompanied by a significant increase in sugar contents (°Brix) (p<0.001). For color attributes, lightness (L) decreased with higher extract levels, while redness (a) and yellowness (b) increased correspondingly. Antioxidant assays demonstrated that all supplemented groups exhibited higher polyphenol and flavonoid contents and enhanced DPPH and ABTS activities compared with the control, with values rising proportionally to the addition level (p<0.001). Collectively, these findings confirm that Kyungohkgo extract improves both the nutritional composition and antioxidant capacity of Yanggaeng, highlighting its potential as a functional traditional Korean dessert with enhanced health-promoting qualities.