Optimizing the Structural Integrity of <i>Gwapyeon</i> with Red Bull ^Ⓡ and Enhancing Consumer Acceptability: A Comparison of Corn, Mung Bean, and Potato Starch

Gwapyeon, a traditional Korean fruit starch-based gel, offers a unique matrix for functional food diversification.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.