SAFE FOOD FOR PATIENTS WITH PHENYLKETONURIA: AN INNOVATIVE METHOD OF PRODUCING PROTEIN-FREE PASTA PRODUCTS

Abstract

Background. At the moment, there is only a little information about the formulations of protein-free food products. Therefore, developing innovative methods of obtaining protein-free pasta is relevant for medicine and dietetics. The object of study. Phenylketonuria, pasta from native starches, extrusion starches, dried fruit puree, modified cellulose, gum, free amino acids, vitamins, minerals, salt. Results. The article, for the first time, proposes an original method for the production of pasta with low protein content, including dough preparation, shaping, and drying, which differs from previously known ones in that starch (potato or corn, or tapioca, or rice, or wheat, or their mixtures of various ratios) extrusion modified, modified cellulose and gum: guar or xanthan, as an enriching additive are used: vitamins and vitamin-like substances: A or C, or B1, or B2, or B3, or B4, or B5, or B6, or B7 or B8 or B9 or B10 or B11 or B12 or Bs or B13 or B14 or B15 or D or E or H or H1 or P or K or N, or Q, or U, β-carotene, or mixtures thereof in various ratios, free amino acids: ala or gly, or val, or ser, or leu, or ile, or pro, or thr, or his, or met, or cys, or tyr, or trp, or asn, or asp, or gln, or glu, or arg, or lys, or mixtures thereof various ratios, minerals: Ca3 (PO4)2 or MgO, or FeSO4, or ZnO, or CuSO4, or MnSO4, or Na2 SeO3, or KI, or mixtures thereof in various ratios or dry puree from: apples or papayas, or pears, or persimmons, or pomegranate, or melon, or grapes, or mango, or figs, or radishes, or cashews, or pineapple, or tangerines, and as a food flavor – salt: sea, table or table iodized, as well as their mixtures of various ratios, are prepared kneading the dough with a total moisture content of the mixture of 35%, then molding is carried out at 60–85°C and drying at 25°C for 24 hours. Conclusion. The following mixtures are the most optimal: 1) amino acids: ala, arg, asp, cys, gly, glu, his, ile, leu, met, pro, ser, thr, trp, tyr, val at a ratio of 1.8: 2: 6 .2: 2.1: 1: 11.7: 1.3: 3.8: 11.6: 4.8: 1.4: 4.1: 3.5: 3.2: 1.6: 3 .7: 3.4; 2) vitamins and vitamin-like substances: A, D3, E, β-carotene, B1, B2, B3, B5, B6, B9, B12, B7, C at a ratio of 132.1: 2.4: 8095: 57.1: 50: 71.4: 476.2: 595.2: 23.8: 11.9: 1: 1.7: 9523.8; 3) minerals: Ca3 (PO4)2, MgO, FeSO4, ZnO, CuSO4, MnSO4, Na2 SeO3, KI at a ratio of 34000: 3000: 70: 300: 40: 1000: 1: 7.