LINKING AND SENSORY DESCRIPTION OF PROTEIN SUBSTITUTES IN PHENYLKETONURIA SUBJECTS: A CASE-STUDY IN NORTHERN AND SOUTHERN ITALY

  • C. PROSERPIO
  • E. VERDUCI
  • I. SCALA
  • P. STRISCIUGLIO
  • J. ZUVADELLI
  • E. PAGLIARINI

Abstract

Nowadays, it is important to make effort to develop new formulations for subjects affected by rare diseases who need to follow a lifetime diet to maintain a good health.
The purpose of the study was to evaluate the acceptability and to obtain a sensory descriptive analysis of protein substitutes(glycomacropeptide GMP formulas vsL-amino acid formulas) involving subjects affected by phenylketonuria in Northern and Southern Italy. Results demonstrated in both groups of subjects a greater acceptability of GMP samples, characterized by sweet and mild taste, mild odor, and natural color, compared to amino acid formulations. These sensory attributes should be considered during product development as a key factor influencing subjects’ satisfaction.
Published
2019-09-18
How to Cite
PROSERPIO, C. et al. LINKING AND SENSORY DESCRIPTION OF PROTEIN SUBSTITUTES IN PHENYLKETONURIA SUBJECTS: A CASE-STUDY IN NORTHERN AND SOUTHERN ITALY. Italian Journal of Food Science, [S.l.], v. 31, n. 4, sep. 2019. ISSN 1120-1770. Available at: <https://www.chiriottieditori.it/ojs/index.php/ijfs/article/view/1519>. Date accessed: 08 dec. 2019. doi: https://doi.org/10.14674/IJFS-1519.