Physicochemical and Sensory Evaluation of Yanggaeng Treated with Roasted Guatemalan Coffee Extracts

Physicochemical and Sensory Evaluation of Yanggaeng Treated with Roasted Guatemalan Coffee Extracts

This study evaluated the effects of Guatemalan coffee extract (G) on the physicochemical, antioxidant, and sensory properties of Yanggaeng at different roasting levels (light, medium, and dark) and concentrations (0%, control group [CON]; 2%, 2; 4%, 4; and 6%, 6). Moisture, ash, fat, protein, and ca...

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Bibliographic Details
Main Authors:	Jisu Lee, Inyong Kim, Hyunsoo Jang, Yeon-Woo Kim, Minseo Cho, Jiwoo Lee, Jaewook Do, Caglar Doguer, Miae Doo, Jung-Heun Ha
Format:	Article
Language:	English
Published:	MDPI AG 2025-04-01
Series:	Applied Sciences
Subjects:	Guatemalan coffee extracts Yanggaeng physicochemical properties antioxidant activity sensory evaluation
Online Access:	https://www.mdpi.com/2076-3417/15/8/4374
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