Gwapyeon, a traditional Korean fruit starch-based gel, offers a unique matrix for functional food diversifi-cation. This study investigated the technical feasibility of incorporating a commercial energy beverage (Red BullⓇ) into a gwapyeon system and evaluated how the source and concentration of plant-derived starch modulate its quality attributes. Corn, mung bean, and potato starch were utilized at 7%－11% under standard thermal processing conditions. The effects of the three starch parameters pH, soluble solids (Brix), chromaticity, syneresis during refrigeration, antioxidant capacity [total phenolic content (TPC), total flavonoid content, and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS)], and mechanical texture (texture profile analysis) were systematically analyzed, followed by a consumer (n=50) sensory evaluation. pH and Brix were not significantly affected by starch source or concentration, suggesting that they were primarily determined by the beverage-based matrix rather than starch formulation. Potato starch gels exhibited the greatest translucency and chromaticity (L*, a*, b*), whereas corn and mung bean starch produced more opaque matrices. Mung bean starch maintained superior network stability with minimal syneresis, while corn starch demonstrated higher initial moisture release followed by stabilization. Antioxidant retention (TPC and ABTS scavenging) was enhanced in corn and mung bean starch gels, likely due to entrapment within a denser network. Texturally, mung bean starch produced the firmest, most resilient gels, while potato starch yielded the softest. Sensory test results identified 9% corn starch formulation (RC9) as most favorable, balancing structural stability with moderate sweetness and chewiness. Starch is the primary determinant of structural and functional quality in beverage-incorporated gels, with corn starch being optimal for modernizing the traditional gwapyeon.
Chaewon No, Seongjin Yoon, Ji-Su Lee et al.· Preventive Nutrition and Foo...· 0 citations
Gwapyeon is a molded Korean starch confection traditionally prepared by heating a fruit-derived liquid with starch and cooling the paste to form a cuttable gel. The present study examined whether a contemporary tomato juice formulation could retain the inherited processing identity of Gwapyeon while accommodating formulation-dependent differences in product quality. Commercial 100% tomato juice was diluted 1:1 with distilled water and formulated with corn or potato starch at 9–11% (w/v) or mung bean starch at 7–9% (w/v). Physicochemical characteristics, color, refrigerated-storage syneresis, total phenolic and flavonoid contents, ABTS radical-scavenging capacity, texture profile, and consumer liking among 37 untrained participants were evaluated. The pH of the samples ranged from 4.46 ± 0.03 to 4.62 ± 0.06, with TP10 exhibiting a significantly higher value than TC9 (p < 0.05). The °Brix values varied from 1.83 ± 0.06 to 2.13 ± 0.15, with no significant differences observed. The L* values, ranging from 33.65 ± 2.36 to 39.42 ± 1.81, showed significant variation among formulations (p < 0.05), whereas a* values remained consistent across samples. Differences in b* values were noted only between TM8 and TP9 (p < 0.05). Over the 5-day storage, syneresis ranged from 0.42 ± 0.40% in TC11 to 26.46 ± 1.92% in TM7, with TM7 demonstrating the highest syneresis (p < 0.05). Total phenolic content, measured between 50.93 and 53.89 μg GAE/mL, and ABTS radical-scavenging capacity, ranging from 3.90 to 6.74 mg TE/mL, varied significantly among formulations (p < 0.05), whereas total flavonoid content, ranging from 99.74 to 118.57 μg QE/mL, did not show significant differences. TM9 exhibited the highest values for hardness (433.00 ± 58.25 g), gumminess (109.50 ± 7.37), and chewiness (82.03 ± 15.64) (p < 0.05). In the consumer test, significant differences were found only in the liking of chewiness, with TM9 receiving a score of 4.81 ± 2.61, surpassing TC9 and the three potato-starch formulations (p < 0.05); however, overall acceptance and purchase intention did not differ significantly. These findings indicate that tomato juice-incorporated Gwapyeon represents a contemporary application of a Korean ethnic-food processing framework, but requires formulation-specific optimization of flavor, texture, and refrigerated stability.
Won-Taek Namgung, Minseo Cho, Jiwoo Lee et al.· Journal of Ethnic Foods· 0 citations
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