Analysis of amino acid composition of developed dishes for children with phenylketonuria

Abstract

The aim of the study is to analyze the amino acid composition of developed protein-free (low protein) dishes and products for children with phenylketonuria. The introduction contains the types of the disease and their description, nutritional features of this fermentopathy and possible alternative therapies, as well as the relevance of this study. The main part contains a brief analysis of the diet recommended for feeding children with phenylketonuria aged 3–6 years. The main ingredients are highlighted, and the frequency of their use in dining dishes is also determined. On the basis of the data obtained, the main shortcomings in the diets used were identified, which were taken into account in the development of new meals for children with phenylketonuria. The developed dishes include two soups, two hot dishes and one dessert. Analysis of the amino acid composition showed that the phenylalanine content in caramel-apple mousse (a portion of 150 g) is 36.85 ± 5.801 mg/1kg of product in protein bonded form and 2.715 ± 0.097 mg/1kg of product in free form; in a cream soup of baked peppers (a portion of 250 g) – 113.86 ± 5.68 mg/1kg of product in protein bonded form and 33.200 ± 0.073 mg/1kg of product in free form; in the cutlet ʻʻCarrotʼʼ (a portion of 90 g) – 290.33 ± 7.61 mg/1kg product in protein bonded form and 69.861 ± 0.202 mg/1kg product in free form; in a cream soup of zucchini (a portion of 250 g) – 264.13 ± 5.81mg/1kg product in protein-bonded form and 45.909 ± 0.763 mg/1kg product in free form; in noodles from zucchini (a portion of 150 g) – 239.59 ± 1.38 mg/1kg product in protein-bonded form and 80.334 ± 0.383 mg/1kg product in free form. In conclusion, the expediency and possibility of using the developed dishes in institutions of general secondary education is reasoned.