PRODUCTION OF DAIRY PERMEATE- BASED DRINK FOR INDIVIDUALS WITH PHENYLKETONURIA

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POURAHMAD R.; EIVAZKHANI S.

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Paper Information

Journal: JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ) Year:2015 | Volume:25 | Issue:4 Page(s): 543-549

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Title

PRODUCTION OF DAIRY PERMEATE- BASED DRINK FOR INDIVIDUALS WITH PHENYLKETONURIA

Author(s)

POURAHMAD R. | EIVAZKHANI S. | Issue Writer Certificate

Keywords

DAIRY PERMEATEQ2

DRINKQ2

GLYCOMACROPEPTIDEQ2

PHENYLKETONURIAQ1

Abstract

Phenylketonuria (PKU) is an inborn genetic disorder, there is no cure and all PKU patients must use a special diet none or low in Phenylalanin (Phe) for preventing the onset of symptoms and intension of the retardation of the children. Therefore, production of foods containing no or very low Phe is essential. In the present study, nutritionally a suitable dairy DRINK suitable with high acceptability was produced for these patients. The DRINK was prepared on the basis of the permeate of the milk containing GLYCOMACROPEPTIDE (GMP) as the protein source with the addition of Corn Germ Oil as the source of essential fatty acids, flavoring agent, stabilizer and emulsifier. GMP was added at three different concentrations of 2.5, 3 and 3.5wt%. Protein, pH, fat, sugar (total reducing sugars and sucrose), ash and total solids of the samples were determined. The HPLC was used to determine the Phe content of the samples. Cacao flavor was used for increasing the acceptability of the prepared DRINKs and sensory evaluation was conducted. The results showed that increasing GMP increased the protein content, total solids and pH. Moreover, the results showed that the GMP content had no significant effect (P> 0.05) on the sensory characteristics of the prepared DRINKs and the samples with the cacao flavor were desirable DRINKs considering organoleptic properties. Results of Phe determination showed that prepared dairy DRINK had very low Phe levels (almost 0.58 mg/ml). It can be concluded that the diet dairy DRINK produced by this method is recommended for PHENYLKETONURIA patients.

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APA: Copy

POURAHMAD, R., & EIVAZKHANI, S.. (2015). PRODUCTION OF DAIRY PERMEATE- BASED DRINK FOR INDIVIDUALS WITH PHENYLKETONURIA. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), 25(4), 543-549. SID. https://sid.ir/paper/148587/en

Vancouver: Copy

POURAHMAD R., EIVAZKHANI S.. PRODUCTION OF DAIRY PERMEATE- BASED DRINK FOR INDIVIDUALS WITH PHENYLKETONURIA. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ)[Internet]. 2015;25(4):543-549. Available from: https://sid.ir/paper/148587/en

IEEE: Copy

R. POURAHMAD, and S. EIVAZKHANI, “PRODUCTION OF DAIRY PERMEATE- BASED DRINK FOR INDIVIDUALS WITH PHENYLKETONURIA,” JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), vol. 25, no. 4, pp. 543–549, 2015, [Online]. Available: https://sid.ir/paper/148587/en

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