Development of low-protein cookie recipes for phenylketonuria patients

Abstract

The article describes the characteristics of phenylketonuria and dietary therapy. The recommended norms of phenylalanine consumption for children are given. The problems of nutrition of patients with phenylketonuria are described. The existing assortment of foreign low-protein biscuits is studied and the absence of such production in Ukraine is noted. The analysis of the ingredients of biscuits showed that traditional biscuit components, such as egg and wheat flour, cannot be used in low-protein biscuits that meet the requirements for phenylalanine and natural protein. The stages of development of low-protein biscuits are described and several variants of the developed recipes are presented. The first formulation is made with potato starch and wheat flour, without the addition of structuring agents. The content of phenylalanine (PA) in 100 g of the product is 48.2 mg. The second recipe is made with potato starch, wheat flour with the use of guar gum and xanthan gum. The PA content in 100 g of the product is 38.4 mg. The third formulation is made with corn starch, flour-free, guar gum and xanthan gum. The PA content in 100 g of the product is 8.8 mg. The sensory properties (taste, color, flavor, shape, surface condition, breakdown structure, consistency) and physicochemical properties (mass fraction of moisture, alkalinity, wettability, phenylalanine content) of the developed products were investigated. The evaluation of shown parameters showed that the developed biscuits have different but relatively high quality indicators but are inferior to traditional biscuits in terms of consistency. Physicochemical parameters also meet the requirements, with moisture content being the main difference.