Effects of Starch Type and Concentration on the Physicochemical, Antioxidant, and Sensory Properties of BacchusⓇ-Incorporated Gwapyeon
Yeon-Woo Kim, Jisu Lee, Jiaxiang Zheng, Caglar Doguer, Hyun-Joo Lee, Miae Doo, Jung-Heun Ha · 2026
Read Effects of Starch Type and Concentration on the Physicochemical, Antioxidant, and Sensory Properties of BacchusⓇ-Incorporated Gwapyeon by Yeon-Woo Kim, Jisu Lee, Jiaxiang Zheng, Caglar Doguer, Hyun-Joo Lee, Miae Doo, Jung-Heun Ha (2026) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/PMC13314392.txt.
Description
Yeon-Woo Kim and co-workers build a fruit jelly sweet with a health drink and test how starch choice shapes it, in their 2026 study. Gwapyeon is a starch gel confection, and the team added Bacchus, a tonic drink, to make a functional version.
Three starches, corn, mung bean, and potato, were each used at three levels under the same making process. Traits hinged mostly on starch type: mung bean gels had lower pH and more dissolved solids, corn gels had higher pH and lower sweetness readings, and potato gels fell between. Mung bean and corn gels looked brighter, while potato gels looked darker. Storage told apart too, with mung bean gels weeping early and corn gels keeping better, as the authors report. The work guides makers on picking a starch for texture and shelf life.
Catalog record
| CREATOR | Yeon-Woo Kim, Jisu Lee, Jiaxiang Zheng, Caglar Doguer, Hyun-Joo Lee, Miae Doo, Jung-Heun Ha |
|---|---|
| YEAR | 2026 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 40963 |
| LICENSE | https://creativecommons.org/licenses/by/4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |