title: Descriptive and hedonic analyses of low-Phe food formulations containing corn (Zea mays) seedling roots: toward development of a dietary supplement for individuals with phenylketonuria.
abstract: BACKGROUND
  Seedling roots of anthocyanin-rich corn (Zea mays) cultivars contain high levels of phenylalanine ammonia lyase (PAL) activity. The development of a natural dietary supplement containing corn roots could provide the means to improve the restrictive diet of phenylketonuria (PKU) patients by increasing their tolerance to dietary phenylalanine (Phe). Therefore this research was undertaken to explore the sensory characteristics of roots of four corn cultivars as well as to develop and evaluate food products (cereal bar, beverage, jam-like spread) to which roots had been added.
  
  
  RESULTS
  Sensory profiles of corn roots were investigated using ten trained judges. Roots of Japanese Striped corn seedlings were more bitter, pungent and astringent than those of white and yellow cultivars, while roots from the Blue Jade cultivar had a more pronounced earthy/mushroom aroma. Consumer research using 24 untrained panelists provided hedonic (degree-of-liking) assessments for products with and without roots (controls). The former had lower mean scores than the controls; however, the cereal bar had scores above 5 on the nine-point scale for all hedonic assessments compared with the other treated products.
  
  
  CONCLUSIONS
  By evaluating low-Phe food products containing corn roots, this research ascertained that the root-containing low-Phe cereal bar was an acceptable 'natural' dietary supplement for PKU-affected individuals.
authors.affiliation: Agriculture and Agri-Food Canada, Pacific Agri-Food Research Centre, 4200 Highway 97 South, Summerland, BC, V0H 1Z0, Canada.
authors.forename: Margaret A
authors.initials: MA
authors.lastname: Cliff
authors.affiliation: Agriculture and Agri-Food Canada, Pacific Agri-Food Research Centre, 4200 Highway 97 South, Summerland, BC, V0H 1Z0, Canada.|Food Science, Faculty of Land and Food Systems, University of British Columbia, 2205 East Mall, Vancouver, BC, V6T 1Z4, Canada.
authors.forename: Jessica R
authors.initials: JR
authors.lastname: Law
authors.affiliation: Department of Biological Sciences, Simon Fraser University, 8888 University Drive, Burnaby, BC, V5A 1S6, Canada.
authors.forename: Joost
authors.initials: J
authors.lastname: Lücker
authors.affiliation: Food Science, Faculty of Land and Food Systems, University of British Columbia, 2205 East Mall, Vancouver, BC, V6T 1Z4, Canada.
authors.forename: Christine H
authors.initials: CH
authors.lastname: Scaman
authors.affiliation: Department of Biological Sciences, Simon Fraser University, 8888 University Drive, Burnaby, BC, V5A 1S6, Canada.
authors.forename: Allison R
authors.initials: AR
authors.lastname: Kermode
mesh_terms: D000872:Anthocyanins / Q000378:metabolism; D019587:Dietary Supplements; D002523:Edible Grain; D005526:Food, Formulated / Q000032:analysis*; D006801:Humans; D009812:Odorants; D010649:Phenylalanine / Q000378:metabolism*; D010650:Phenylalanine Ammonia-Lyase / Q000008:administration & dosage / Q000378:metabolism / Q000494:pharmacology*; D010651:Phenylalanine Hydroxylase / Q000378:metabolism; D010661:Phenylketonurias / Q000178:diet therapy*; D018517:Plant Roots / Q000737:chemistry* / Q000201:enzymology / Q000378:metabolism; D036226:Seedlings / Q000737:chemistry / Q000201:enzymology / Q000378:metabolism; D013649:Taste; D003313:Zea mays / Q000737:chemistry* / Q000201:enzymology / Q000378:metabolism
chemical_list: D000872:Anthocyanins; D010649:Phenylalanine; D010651:Phenylalanine Hydroxylase; D010650:Phenylalanine Ammonia-Lyase
keywords: corn (Zea mays) roots; descriptive analysis; hedonic evaluations; phenylalanine ammonia lyase; phenylketonuria