Effects of Starch Type and Concentration on the Physicochemical, Antioxidant, and Sensory Properties of Bacchus ^Ⓡ -Incorporated <i>Gwapyeon</i>

Bacchus Ⓡ-incorporated gwapyeon was formulated as a functional starch-based gel confectionery to evaluate the effects of starch type and concentration on its physicochemical properties, antioxidant capacity, texture, and consumer preference.Three starch types (corn, mung bean, and potato) were applied at three concentration levels (9%-11% for corn and potato starch; 7%-9% for mung bean) under identical processing conditions.Physicochemical characteristics were primarily dependent on the starch type.Mung bean starch formulations exhibited lower pH and higher soluble solid contents; corn starch formulations showed relatively higher pH and lower Brix values; and potato starch formulations displayed intermediate values.Color properties also varied, with mung bean and corn starch gels appearing brighter, whereas the potato starch gels exhibited reduced lightness.Storage stability differed markedly: mung bean starch gels showed pronounced early syneresis, corn starch gels exhibited low but gradually increasing syneresis, and potato starch gels revealed delayed moisture release.Total flavonoid content did not differ among formulations; however, 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) radical-scavenging activity varied, with the highest activity observed in the 11% corn starch formulation.Texture profile analysis indicated increased mechanical resistance with higher starch concentrations, with mung bean starch producing the firmest gels and potato starch the softest.Consumer evaluation showed that excessive chewiness and elevated residual perception were associated with lower acceptance.The 9% corn starch formulation showed the highest overall acceptance, whereas purchase intention was relatively higher in the 7% mung bean and 9% corn starch fomulation.The results highlight starch selection as a critical determinant of structural stability, functional retention, and sensory performance in Bacchus Ⓡ -based starch-gel confectionery systems.