Разработка низкобелковых картофельных продуктов для питания людей с нарушением обмена фенилаланина

The article presents the data of research work on the development of technology for the production of low-protein potato products (mashed potatoes, dumplings) for the nutrition of people with impaired phenylalanine metabolism, the results of evaluating the developed products in terms of organoleptic, structural-mechanical, rheological properties. The values of the nutritional value of the prototypes of concentrates of low-protein potato products made according to the developed technology were: protein — from 2.5 to 4 g, phenylalanine — from 120 to 245 mg per 100 g of product, in a portion of the prepared product (100 g) the protein content is 0.5—1 g, phenylalanine 30—48 mg. The article also presents the results of a study of changes in postprandial blood glucose levels when eating low-protein potato products (dumplings and mashed potatoes).