This study was performed to determine the quality characteristics of lemon pyun with various kinds of gelling agents: agar, gelatin, sweet potato starch, corn starch and potato starch. Lemon pyun was made with lemon juice(21.4%), gelling agent(6.7%), water(53.3%), sugar(13.3%) and honey(5.3%). The quality characteristics of the sample were estimated in terms of pH, color difference, texture profile analysis and sensory evaluation. (Ed- as this is an abstract this introductional clause is unnecessary) The pH of lemon pyun showed no significant difference among the different gelling agents. Lightness was significantly(p<0.05) lowered in the agar and gelatin groups, a value was significantly(p<0.05) lowered in the sweet potato starch and potato starch groups, and b value was significantly(p<0.05) lowered in the sweet potato starch group. In texture profile analysis, chewiness, gumminess and hardness were significantly(p<0.05) increased in the sweet potato starch group. According to sensory evaluation, elasticity and hardness of the sweet potato starch and cornstarch groups were stronger(p<0.05) than of other gelling agent groups. Lemon pyun containing sweet potato starch was most preferable in terms of Vitamin C provision.