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).
About the Authors
Z. V. Lovkis
Scientific and Practical Centre for Foodstuffs, National Academy of Sciences of Belarus, RUE
Belarus
Belarus
Lovkis Zenon V. — Honored Science Worker of the Republic of Belarus, corresponding member of the National Academy of Sciences of Belarus, Doctor of Engineering sciences, Professor, General Director.
29 Kozlova str., 220037, Minsk
N. I. Belyakova
Scientific and Practical Centre for Foodstuffs, National Academy of Sciences of Belarus, RUE
Belarus
Belarus
Belyakova Natallia I. — Ph.D. (medicine), Leading Specialist of the Nutrition Department.
Kozlova st. 29, Minsk, 220037
V. V. Shylau
Scientific and Practical Centre for Foodstuffs, National Academy of Sciences of Belarus, RUE
Belarus
Belarus
Shylau Valery V. — Ph.D. (biological), Heard of the Nutrition Department of the Scientific-practical center for foodstuffs of the National academy of sciences of Belarus, RUE
Kozlova st. 29, Minsk, 220037
A. V. Sadovskaya
Scientific and Practical Centre for Foodstuffs, National Academy of Sciences of Belarus, RUE
Belarus
Belarus
Sadouskaya Anna V. — Ph.D. (Technical), senior researcher of the department of the technology of tuberous root products.
29, Kozlova str., 220037, Minsk
Yu. S. Usenya
Scientific and Practical Centre for Foodstuffs, National Academy of Sciences of Belarus, RUE
Belarus
Belarus
Usenia Yulia S. — Ph.D. (Technical), senior researcher — Deputy Head of the Department of Technology of tuberous root products.
29, Kozlova str., 220037, Minsk
Yu. A. Artyukh
Belarusian Republican Public Association for Helping Children with Phenylketonuria Future without Borders
Belarus
Belarus
Artsiukh Yulia A. — Heard.
Minsk region, Minsk district, Senitsky village council, southeast of the village of Kopievichi, building of PK KAMKOS LLC, office 4, 223056
H. M. Shemsheleva
Belarusian Republican Public Association for Helping Children with Phenylketonuria Future without Borders
Belarus
Belarus
Shemsheleva Hanna M. — Member.
Minsk region, Minsk district, Senitsky village council, southeast of the village of Kopievichi, building of PK KAMKOS LLC, office 4, 223056
Review
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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