This study investigated the effects of alternative sweeteners, allulose (AL), stevia (ST), and xylose (XY), on the physicochemical, antioxidant, textural, and sensory properties of Yanggaeng fortified with Cissus quadrangularis (CQ) powder. Replacing sucrose (SU) with alternative sweeteners significantly affected the proximate composition and overall quality of Yanggaeng. Formulations containing AL, ST, or XY exhibited higher moisture retention and lower carbohydrate content than those containing SU. Colorimetric analysis revealed that Yanggaeng prepared with alternative sweeteners developed a darker coloration and greater browning intensity, likely due to enhanced Maillard reactions during heating. Among the sweeteners tested, AL showed the highest total phenolic content and relatively high antioxidant activity, suggesting potential functional advantages beyond sweetness. Textural analysis indicated that ST enhanced gel strength and elasticity even under high-moisture conditions, whereas AL produced a softer texture, which may be desirable for products requiring reduced firmness. Although consumer preference scores did not differ significantly across most sensory attributes, both ST and AL achieved acceptable overall profiles, with sweetness ratings comparable to those of SU. These findings suggest that CQ-enriched Yanggaeng sweetened with alternative sweeteners can be developed as a promising low-sugar dessert option without compromising quality or consumer acceptability.

The present study evaluated the effects of Ethiopian coffee extract (E) on the physicochemical, antioxidant, textural, and sensory properties of Yanggaeng according to the roasting degree (light, medium, and dark) and extract concentration (0% for the control group [CON] and 2%, 4%, and 6% for each roasted coffee extract). The proximate composition varied significantly according to the roasting degree and E concentration, with dark-roasted samples generally showing higher moisture content, and L6 and M6 exhibiting higher carbohydrate content. Colorimetric analysis revealed that the addition of E decreased lightness while increasing redness, yellowness, and total color difference. The pH values increased in all extract-added samples compared with that of the CON group, whereas Brix values varied according to the roasting degree and extract concentration without showing a clear concentration-dependent trend. The total polyphenol content remained comparable to that of the CON group, while the DPPH radical scavenging activity increased significantly in the dark-roasted group, with D6 showing the highest activity. Textural properties, particularly hardness, gumminess, and chewiness, were modified after the addition of E, with responses differing depending on roasting degree and extract concentration, indicating changes in the measured texture profile of Yanggaeng. Sensory acceptance testing revealed significant effects of concentration and interaction on preferences for color, aroma, and chewiness, whereas overall acceptance was comparable to that of the CON in most formulations. These findings indicate that Ethiopian coffee extract has potential as an ingredient for coffee-infused Yanggaeng with modified visual, textural, aroma-related sensory, and radical-scavenging properties.