PREPARATION AND EVALUATION OF SOME BAKERY PRODUCTS VERY LOW IN PROTEIN FOR PHENYLKETONURIA PATIENTS

Potato flours and cornstarchare used to produce biscuits and flat bread for phenylketonuria(PKU) patients. The effect of thickening agents xanthan gum, Guar gum, carrageenan gum and mixturesofguar gum and carrageenan gum onphysical properties, hardness andsensory properties of biscuit and flat bread, were studied. The obtained results showed that the protein content of raw materials ranged between 0.10 to 6.12%, while total carbohydrates ranged from 88.28to 99.48%. The highest physical properties values (volume, thickness, diameter, spread ratio and specific volume), were in biscuit with xanthan gum. The hardness of biscuits decreased by adding gums. The thickening agents increased the sensory properties values of biscuits (taste and texture), whileit didnotaffect both color and odor of all biscuit samples compared with the control. The biscuit samples with xanthan gum and mixture of gums had the high acceptance. The highest moisture content was in xanthan gum of flat bread samples. The thickening agents caused increase in all samples of flat bread hardness compared with the control. The organoleptic results of flat bread showed that xanthan gum,guar gum, carrageenan gum and mixture of gums were more suitable to produce flat bread compared with the control samples. Potato flour and cornstarch,with thickening agents, can produce biscuits and flat bread low in protein for phenylketonuriapatients.