MODIFICATION OF THE RECIPE COMPOSITION OF COOKIES FOR SPECIALIZED PURPOSES

QQSHKK

Abstract

The range of products intended for therapeutic nutrition has increased significantly in recent years. This is primarily due to the increasing number of genetic and allergic diseases and the ability of modern medicine to diagnose them. Phenylketonuria is a rare but serious disease that leads to impaired mental development at an early age. The only effective and safe method of treating phenylcutonuria is a special diet, accompanied by a restriction of the intake of phenylalanine from food into the human body.

The aim of the work was to substantiate the prescription composition of cookies for people with phenylketonuria by modifying the standardized formulation of sweet biscuits. The basic component in the cookie recipe was tapioca flour, which was mainly starch extracted from cassava tubers. The introduction of psyllium into the formulation allowed us to solve the problem of forming a product structure similar to the structure of «traditional» cookies made from wheat flour. It is important to note that a significant concomitant effect of applying psyllium is the enrichment of the product with dietary fiber, which is 80 % part of the supplement. The combined use of psyllium and raspberry powder in the formulation of tapioca flour biscuits led to a positive result, namely, to obtain a product with a harmonious combination of organoleptic characteristics and good quality indicators.

A study of the protein content and the presence of the amino acid phenylalanine in them showed that the proportion of the amino acid provocateur in the developed cookies is 14 mg per 100 g of the product, which is acceptable when feeding people with phenylketonuria disease. The absence of gluten in the composition of the prescription components makes it possible to recommend the resulting product to consumers with gluten intolerance in various forms of the disease.