The purpose of this study was to popularize traditional Mokwapyun.
This study was done to evaluate chemical properties, textural characteristics and sensory properties, produces Mokwapyun through on the tapioca starch and on the erythritol.

1. Effects of tapioca starch on the quality characteristics of Mokwapyun.

The samples of tapioca starch were prepared with different ratios (0, 5, 10, 15, 20%). They were analyzed by moisture contents, pH, acidity, color value, texture, DSC, syneresis and sensory evaluation.
The moisture contents increased as amount of tapioca starch. The Mokwapyun added tapioca starch were higher moisture contents than mung bean starch. And the ratios of tapioca starch did make difference in the study(p<.001). According to the result of pH and acidity measurement, pH increased as amount of tapioca starch increase and acidity measurement decreased as amount of tapioca starch increase. Among the tapioca starch added group, 0% addition of tapioca starch was the highest in lightness and 20% addition of tapioca starch was the lowest. As a result of, the higher addition of tapioca starch makes the lower lightness. Both of redness and yellowness were increased with increase in the addition of tapioca starch. According to the result of texture, 0% addition of tapioca starch was the highest in hardness, springiness and chewiness of Mokwapyun increased with increase in the percentage of tapioca starch. But cohesiveness and brittleness of decreased with increase in the percentage of tapioca starch. According to the result of DSC analysis, the more tapioca starch added Mokwapyun the higher To, Tp, Tc temperatures becomes. The enthalpy was the more tapioca starch added Mokwapyun decreased becomes. Mokwapyun prepared with different ratio of tapioca starch 5 days during storage at 4℃ result gradually increased during storage tended to increase. The Mokwapyun added tapioca starch were lower syneresis contents than mung bean starch. In the acceptability analysis, appearance, flavor, taste, texture and overall acceptability in expecially 15% addition of tapioca starch were prepared among the other samples.
The result of this study shows that the right contents of tapioca starch make positive acceptability and the prepared sensory and machinery characteristics were in 15% addition of tapioca starch of Mokwapyun.

2. Effects of erythritol on the quality characteristics of Mokwapyun.

The samples of erythritol were prepared with different ratios (0, 15, 30, 45, 60%). They were analyzed by moisture contents, pH, acidity, color value, texture and sensory evaluation.
The moisture contents decreased as amount of tapioca starch. The Mokwapyun added erythritol were lower moisture contents than sugar and the ratios of erythritol did make difference in the study(p<.001).
According to the result of pH and acidity measurement, pH decreased as amount of erythritol increase and acidity measurement increased as amount of erythritol increase. Among the erythritol added group, 60% addition of erythritol was the highest in lightness and 0% addition of erythritol was the lowest. As a result of, the higher addition of erythritol makes the higher lightness. Both of redness and yellowness were decreased with increase in the addition of erythritol. According to the result of texture, 60% addition of erythritol was the highest in hardness, springiness of Mokwapyun decreased with increase in the percentage of erythritol. But cohesiveness, chewiness and brittleness of increased with increase in the percentage of erythritol. In the acceptability analysis, appearance, flavor, taste, texture and overall acceptability in expecially 30% addition of erythritol were prepared among the other samples.
The result of this study shows that the right contents of erythritol make positive acceptability and the prepared sensory and machinery characteristics were in 30% addition of erythritol of Mokwapyun.