Preparation and characterisation of low phenylalanine biscuits with whey protein hydrolysates

Abstract

Low phenylalanine (Phe) foods are essential for the daily diet of patients with phenylketonuria (PKU). In this study, biscuits were prepared using low Phe whey protein hydrolysates (W‐LPHs). The optimum addition of W‐LPHs in biscuits was selected by comparing the texture, Maillard reaction products, antioxidant activities and sensory evaluation. The results showed that the best addition of W‐LPHs in biscuits was 15%, which contained 0.25 g/100 g of Phe and 9.10 g/100 g of protein. This study provides a new form of nutritional supplementation for PKU patients.