Development of Low Protein Potato Products for Nutrition of People With Phenylalanine Metabolism

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, structuralmechanical, 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).