Quality Characteristics Improvement of Low Phenylalanine Pasta

Document Type : Original Article


1 Food sci. Dept., Fac. of Agric., Cairo Univ.

2 Food Technology Department, National Research Centre, Cairo, Egypt

3 Food Technology Dept., National Research Centre, 33 Bohouth ST., Dokki, Cairo, Egypt

4 Food Science & Technology Department, Faculty of Agriculture, Cairo University, Cairo, Egypt

5 Food Technology, National Research Centre, Cairo, Egypt


Low phenylalanine pasta was produced for phenylketonuria (PKU) patients using de-gliadin wheat flour mixed with pectin, gum arabic, and carboxymethylcellulose (CMC) at the levels of 1, 2, and 3% (W/W). Gliadin, the phenylalanin‌‌‌‌‌‌‌‌‌e rich fraction, was separated using an alcohol procedure to minimize the phenylalanine content pasta. Chemical composition, amino acids content, pasting properties, organoleptic characteristics, cooking quality, and pasta microstructure were investigated. Results indicated that the reduction in phenylalanine content of pasta manufactured using de-gliadin wheat flour was 42.6% compared to the control pasta. But on the other hand, de-gliadin dough and pasta were characterized with poor rheological properties and cooking quality, respectively. The addition of hydrocolloids pronouncedly improved these properties. These variations were further explained through the microstructure examination of pasta, which revealed disintegrated and discontinuous gluten particles in de-gliadin pasta. Acceptable low phenylalanine pasta could be manufactured using de-gliadin wheat flour containing 2% pectin or 3% CMC for PKU patients.