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Development of low protein potato products for nutrition of people with phenylalanine metabolism

https://doi.org/10.47612/2073-4794-2020-13-4(50)-15-23

Abstract

The article presents the data of research work on the development of technology for the production of low-protein potato products (mashed potatoes, dumplings) for the nutrition of people with impaired phenylalanine metabolism, the results of evaluating the developed products in terms of organoleptic, structural-mechanical, rheological properties. The values of the nutritional value of the prototypes of concentrates of low-protein potato products made according to the developed technology were: protein — from 2.5 to 4 g, phenylalanine — from 120 to 245 mg per 100 g of product, in a portion of the prepared product (100 g) the protein content is 0.5—1 g, phenylalanine 30—48 mg. The article also presents the results of a study of changes in postprandial blood glucose levels when eating low-protein potato products (dumplings and mashed potatoes).

For citations:

Lovkis Z.V., Belyakova N.I., Shylau V.V., Sadovskaya A.V., Usenya Yu.S., Artyukh Yu.A., Shemsheleva H.M. Development of low protein potato products for nutrition of people with phenylalanine metabolism. Food Industry: Science and Technology. 2020;13(4):15-23. (In Russ.) https://doi.org/10.47612/2073-4794-2020-13-4(50)-15-23

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ISSN 2073-4794 (Print)

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