Producing bread for phenylketonuria patients

نوع المستند : المقالة الأصلية

المؤلفون

1 Nutrition and Food Science Department, Faculty of Home Economics, Helwan University

2 Food Industry Technology Department, Faculty of Industry and Energy, 6 October Technological University

المستخلص

Phenylketonuria (PKU) arises from a deficiency in the activity of the enzyme phenylalanine hydroxylase, which is essential for the conversion of the essential amino acid phenylalanine (phe) to tyrosine. Consequently, a bread product derived from cassava root, termed tapioca bread, was developed. This formulation consisted of tapioca flour and xanthan gum and was compared to locally produced bread intended for individuals with phenylketonuria. Chemical composition and organoleptic properties were analyzed to quantify amino acid content, with a particular focus on phenylalanine, which was found to be 0.99 mg/g in the tapioca bread. Furthermore, the determination of moisture, protein, fat, fiber, and ash content was conducted for both the tapioca bread and the local PKU bread. The protein content in tapioca bread was 2.14 g/100g, while the local PKU bread contained 0.61 g/100g. Fat content was 0.56 g/100g in tapioca bread and 4.82 g/100g in the local PKU bread. Fiber content was 1.86 g/100g in tapioca bread and 0.50 g/100g in the local PKU bread. Carbohydrate content was 64.2 g/100g in tapioca bread and 61.2 g/100g in the local PKU bread. Physical properties of the bread were also assessed, revealing a weight of 25.26 g, a volume of 177.50 cm³, and a specific volume of 7.02 cm³/g for the tapioca bread.

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