Article

Effect of hydrocolloids, Pentosan, and egg yolk in mimicking the functional properties of protein in a low‐protein sponge cake

2023-01-01

Abstract excerpt

BACKGROUND AND OBJECTIVES: Phenylketonuria (PKU) is a genetic disorder of the metabolism of phenylalanine. Patients with PKU have to consume protein‐free or low‐protein products. For the purpose of formulating a low‐protein sponge cake, the effects of Xanthan‐Locust bean hydrocolloids, Pentosan, and egg yolk on the qualitative properties of the product based on corn starch were evaluated. FINDINGS: Independent var...

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Literature Corpus work: bad13f66-0555-58a6-9117-496cab14d5c6
DOI: 10.1002/cche.10701

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