Production of biscuits low phenylalanine for people safer of phenylketonuria

Abstract: Potato and sweet potato flours used to produce biscuits for phenylketonuria, also corn starch supplementation of wheat flour used to produce biscuits lower of phenylalanine content compared with biscuit from wheat flour (control).Corn starch substitute by 50, 60 and 70% (w/w) of wheat flour. The effect of thinking agent of potato and sweet potato viscosity at different rpm studied. These results indicated that the potato and sweet potato flours lower than wheat flour of protein and phenylalanine content. The xanthin gum cause higher viscosity of potato and sweet potato flour compared with anther thinking agent and control samples. Corn starch supplementation of wheat flour had significant decrease of biscuits protein and phenylalanie content compared with biscuits control. The potato and sweet potato flour significant decrease of physical properties of biscuits ( diameter; thickness and specific volume) while it caused significant increase of spread ratio and bulk density of biscuits. The organoleptic evaluation led to the dehull potato and sweet potato flour more suitable to produce biscuits compared with whole potato and sweet potato flour. The corn starch supplementation of wheat flour more economic than potato and sweet potato flours.
Publication year 2008
Organization Name
serial title المجلة المصرية للتغذية المجلد
Author(s) from ARC
Publication Type Journal
↑