Production of Functional Pasta with Low Phenylalanine Based on Potato and Tapioca Starches

Document Type : Original Research

Authors
A. Rezaei
M. Salehifar
V. Fadaei Noghani
Department of Food Science and Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Islamic Republic of Iran.
10.22034/JAST.27.3.649
Abstract
Phenylketonuria (PKU) is a genetic disorder necessitating a low-protein and phenylalanine diet. This study aimed to explore the feasibility of producing a low-protein pasta using potato and tapioca starches. The pasta formulation substituted semolina flour with a blend of potato and tapioca starches. Date kernel fiber and xanthan gum were incorporated as prebiotic compounds and texture enhancers, respectively. Physicochemical (moisture, fat, total ash, protein, phenylalanine, cooking loss, cooking time, color indexes, and hardness) and sensory properties (texture, flavor, color, and overall acceptability) were evaluated and compared against the control sample (based on semolina flour). The results demonstrated no significant alteration in moisture and fat content upon substitution, but a significant decrease in ash and protein content (P< 0.05). Consequently, phenylalanine levels decreased from 530.58 mg 100 g-1 in the control sample to 24.49-26.60 mg 100 g-1 in the pasta. Replacing flour with starches increased cooking loss, reduced cooking time, and diminished pasta hardness compared to the control (P< 0.05). The pasta exhibited higher L* and lower a* and b* values than the control. Sensory evaluation revealed that the pasta containing 35% potato starch and 40% tapioca starch attained the highest scores (T5), indicating its favorable acceptability. Overall, this study suggests that the combination of potato and tapioca starches, along with date kernel fiber and xanthan gum (T5), enables the production of low-protein pasta suitable for PKU patients.

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Journal of Agricultural Science and Technology
Volume 27, Issue 3
May and June 2025
Pages 649-661