title: Effect of ultrafiltered milk permeate and non-dairy creamer powder concentration on low phenylalanine yoghurt's physicochemical properties during storage.
abstract: Phenylketonuria (PKU) is a genetic disorder that has no cure and all patients with this disorder must adhere to a special diet to prevent the onset of symptoms and mental retardation in children. In this study, analog yoghurt with good and acceptable nutrition benefit for PKU patients was produced. Accordingly, ultrafiltered milk permeate was added at two different concentrations of 4 and 5 w/w % and non-dairy creamer at two different concentrations of 1.5 and 2 w/w %. Subsequently, pH, acidity, protein, fat, dry matter, humidity, syneresis and Phe of the yogurts were determined. Protein content, dry matter, pH, acidity and Phe in the analog yogurt with 5 % permeate and 2 % non-dairy creamer were higher than other yoghurt samples, significantly (P < 0.05). During the storage, pH and syneresis of samples reduced, while acidity significantly increased. Phe content of analog yoghurt was low (274 mg/kg).
authors.affiliation: Department of Food Science and Technology, Pharmaceutical Science Branch, Islamic Azad University, Tehran, Iran.
authors.forename: Parisa
authors.initials: P
authors.lastname: Goldar
authors.affiliation: Department of Marine Chemistry, Science and Research Branch, Islamic Azad University, Tehran, Iran.
authors.forename: Mohammad Hadi
authors.initials: MH
authors.lastname: Givianrad
authors.affiliation: Department of Food Science and Technology, Pharmaceutical Science Branch, Islamic Azad University, Tehran, Iran.
authors.forename: Akbar
authors.initials: A
authors.lastname: Shams
keywords: Analog yogurt; Glycomacropeptide; Permeate; Phenylketonuria; Syneresis