Methodological aspects of the use of dry components of chicken eggs for feeding children with phenylketonuria
https://doi.org/10.21323/2618-9771-2020-3-4-20-23
Аннотация
Currently, one of the most important tasks facing science and production is the creation of functional product technologies for use in different diets of the population in order to preserve and improve health, as well as reduce the risks and consequences of various diseases, including hereditary ones, such as phenylketonuria (PKU). The All-Russian Research Institute of Starch Products develops technologies for the production of low-protein starch-based products/semi-products enriched with functional ingredients and intended for therapeutic nutrition of patients with PKU. As part of the pilot production, the production of these products is organized. Purpose of work:to justify the possibility of using dry components of chicken eggs (melange, protein, yolk) to enrich low-protein starch products (noodles, vermichel, «spider») intended for feeding children over 3 years old with phenylketonuria;evaluate organoleptic properties and efficiency of low-protein starch products enriched in hypophenylalanine diet of patients with phenylketonuria older than 3 years.
Ключевые слова
Об авторах
S. Bykova
All-Russian Research Institute for Starch Products — Branch of V. M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences
Россия
Россия
T. Kalinina
All-Russian Research Institute for Starch Products — Branch of V. M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences
Россия
Россия
T. Bushueva
Scientific Center of Children’s Health;
Research Centre for Medical Genetics
Россия
Россия
T. Borovik
Scientific Center of Children’s Health;
I.M. Sechenov First Moscow State Medical University (Sechenov University)
Россия
Россия
Список литературы
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Рецензия
Для цитирования:
, , , . Пищевые системы. 2020;3(4):20-23. https://doi.org/10.21323/2618-9771-2020-3-4-20-23
For citation:
Bykova S.T., Kalinina T.G., Bushueva T.V., Borovik T.E. Methodological aspects of the use of dry components of chicken eggs for feeding children with phenylketonuria. Food systems. 2020;3(4):20-23. https://doi.org/10.21323/2618-9771-2020-3-4-20-23
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