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Preparation and characterisation of low phenylalanine biscuits with whey protein hydrolysates.

Authors :
Li, Hongbo
Zhang, Shuhua
Chen, Hui
Yang, Lin
Li, Jiayi
Liu, Xiaohui
Luo, Zhigang
Li, Hongjuan
Yu, Jinghua
Source :
International Journal of Dairy Technology. Feb2024, Vol. 77 Issue 1, p262-268. 7p.
Publication Year :
2024

Abstract

Low phenylalanine (Phe) foods are essential for the daily diet of patients with phenylketonuria (PKU). In this study, biscuits were prepared using low Phe whey protein hydrolysates (W‐LPHs). The optimum addition of W‐LPHs in biscuits was selected by comparing the texture, Maillard reaction products, antioxidant activities and sensory evaluation. The results showed that the best addition of W‐LPHs in biscuits was 15%, which contained 0.25 g/100 g of Phe and 9.10 g/100 g of protein. This study provides a new form of nutritional supplementation for PKU patients. [ABSTRACT FROM AUTHOR]

Details

Language :
English
ISSN :
1364727X
Volume :
77
Issue :
1
Database :
Academic Search Index
Journal :
International Journal of Dairy Technology
Publication Type :
Academic Journal
Accession number :
175056002
Full Text :
https://doi.org/10.1111/1471-0307.13028