Preparation of flatbread for phenylketonuria (PKU) patients balanced in protein content and amino acids

Authors

  • M. A. Asael Bread and Pastries Research Department, Food Technology Research Institute, Agricultural Research Center, Egypt.
  • Amira M. A. Abd El-Salam Bread and Pastries Research Department, Food Technology Research Institute, Agricultural Research Center, Egypt

Keywords:

Amino acid, phenylketonuria patients, flat bread, sensory, physical properties

Abstract

An attempt to prepare protein content and essential amino acids balanced flatbread for PKU patients was done in the present study. The novel developed flatbread was done to be below the allowable limit of phenylalanine for this category and its technological properties should be acceptable. The flatbread was prepared by a free phenylalanine mixture of selected amino acids, each separately, and then mixed according to the RDA at a ratio of 10 and 20% were wheat flour (WF), corn starch (CS), cassava starch (CSS) and potatoes powder (PP) chosen in 1and 2 formula. Banana powder (BP), PP, CS and CSS, as 3 and 4 formula, Arabic gum and Pectin, control from WF, CS and CMC, to produce low phenylalanine flatbread. Studding of the chemical composition of flatbread samples showed that protein contents were about two folds in 1 and 3 samples and three times in samples 2 and 4; while total carbohydrates were lowered compared with control samples. Moreover, increases were also found in essential amino acids and total amino acids in flatbread samples fortified with the lower phenylalanine selected amino acids. Besides, the sensory attributes evaluation by PKU patients, also, showed that the flatbread samples were more acceptable compared with control in all properties especially taste and total score. About staling, the best states were in the arabic gum, pectin and fat formula compared with CMC and pectin in the control. In addition, physical and texture properties were also improved by using such materials and free phenylalanine selected amino acids at a ratio of 10 and 20 % of the RDA. These findings may be help to prepare flatbread balanced in protein, amino acids, with a lower phenylalanine and more acceptability for PKU patients.

Published

2023-09-15