title: Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ Ð½Ð¸Ð·ÐºÐ¾Ð±ÐµÐ»ÐºÐ¾Ð²ÑÑ ÐºÐµÐºÑÐ¾Ð² Ð½Ð° Ð¾ÑÐ½Ð¾Ð²Ðµ ÑÐ¸ÑÐ¾Ð²Ð¾Ð¹ Ð¼ÑÐºÐ¸ Ð´Ð»Ñ Ð±Ð¾Ð»ÑÐ½ÑÑ ÑÐµÐ½Ð¸Ð»ÐºÐµÑÐ¾Ð½ÑÑÐ¸ÐµÐ¹
title: Ð²ÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¼Ð°Ð³Ð¸ÑÑÑÐ°
titleType: Subtitle
title: Development of lowprotein cupcakes based on rice flour for patients with phenylketonuria
Creators: name: ÐÐ¾ÑÐ´Ð¾Ð½, ÐÐ¼Ð¸ÑÑÐ¸Ð¹
Publisher: name: Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³ÑÐºÐ¸Ð¹ Ð¿Ð¾Ð»Ð¸ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¸Ð¹ ÑÐ½Ð¸Ð²ÐµÑÑÐ¸ÑÐµÑ ÐÐµÑÑÐ° ÐÐµÐ»Ð¸ÐºÐ¾Ð³Ð¾
Year: 2023
Subjects: ÐÐ¸Ð¾ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ñ
ÑÐµÐ½Ð¸Ð»ÐºÐµÑÐ¾Ð½ÑÑÐ¸Ñ
ÑÐµÐ½Ð¸Ð»Ð°Ð»Ð°Ð½Ð¸Ð½
ÑÐ¸ÑÐ¾Ð²Ð°Ñ Ð¼ÑÐºÐ°
Ð½Ð¸Ð·ÐºÐ¾-Ð±ÐµÐ»ÐºÐ¾Ð²ÑÐµ ÐºÐµÐºÑÑ
Ð¸Ð·Ð´ÐµÐ»Ð¸Ñ Ñ Ð¿Ð¾Ð½Ð¸Ð¶ÐµÐ½Ð½ÑÐ¼ ÑÐ¾Ð´ÐµÑÐ¶Ð°Ð½Ð¸ÐµÐ¼ ÑÐµÐ½Ð¸Ð»Ð°Ð»Ð°Ð½Ð¸Ð½Ð°
phenylketonuria
phenylalanine
rice flour
low-protein cupcakes
products with a reduced content of phenylalanine

description: ÐÐ°Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¿Ð¾ÑÐ²ÑÑÐµÐ½Ð° ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐºÐµ ÐºÐ¾Ð½Ð´Ð¸ÑÐµÑÑÐºÐ¸Ñ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹ Ñ Ð½Ð¸Ð·ÐºÐ¸Ð¼ ÑÑÐ¾Ð²Ð½ÐµÐ¼ ÑÐµÐ½Ð¸Ð»Ð°Ð»Ð°Ð»Ð¸Ð½Ð°Ð½ Ð¸ Ð±ÐµÐ»ÐºÐ° Ð´Ð»Ñ Ð¿Ð¸ÑÐ°Ð½Ð¸Ñ Ð¿Ð°ÑÐ¸ÐµÐ½ÑÐ¾Ð² Ñ ÑÐµÐ½Ð¸Ð»ÐºÐµÑÐ¾Ð½ÑÑÐ¸ÐµÐ¹ Ð½Ð° Ð¾ÑÐ½Ð¾Ð²Ðµ ÑÐ¸ÑÐ¾Ð²Ð¾Ð¹ Ð¼ÑÐºÐ¸. Ð ÑÐ°Ð±Ð¾ÑÐµ ÑÐ°ÑÑÐ¼Ð°ÑÑÐ¸Ð²Ð°ÐµÑÑÑ Ð¿ÑÐ¸ÑÐ¸Ð½Ñ Ð·Ð°Ð±Ð¾Ð»ÐµÐ²Ð°Ð½Ð¸Ñ, Ð¿ÑÐ¸Ð½ÑÐ¸Ð¿Ñ Ð´Ð¸ÐµÑÐ¾ÑÐµÑÐ°Ð¿Ð¸Ð¸. Ð ÑÐ¾Ð´Ðµ ÑÐ°Ð±Ð¾ÑÑ Ð±ÑÐ» Ð¿ÑÐ¾Ð²ÐµÐ´ÐµÐ½ Ð°Ð½Ð°Ð»Ð¸Ð· Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½ÑÐ° Ð¿ÑÐ¾Ð´ÑÐºÑÐ¸Ð¸ Ð´Ð»Ñ Ð±Ð¾Ð»ÑÐ½ÑÑ ÑÐµÐ½Ð¸Ð»ÐºÐµÑÐ¾Ð½ÑÑÐ¸ÐµÐ¹, Ð¿ÑÐ¸Ð½ÑÐ¸Ð¿Ñ Ð¸ Ð¾Ð±Ð¾ÑÐ½Ð¾Ð²Ð°Ð½Ð¸Ðµ Ð²ÑÐ±Ð¾ÑÐ° ÑÑÑÑÑ, ÑÐ°ÑÑÐ¼Ð¾ÑÑÐµÐ½Ñ ÑÐ»Ð¾Ð¶Ð½Ð¾ÑÑÐ¸ Ð¿Ð¾ÑÑÑÐ¾ÐµÐ½Ð¸Ñ ÑÐµÑÐµÐ¿ÑÑÑÑ Ð¿ÑÐ¾Ð´ÑÐºÑÐ°. ÐÐ·ÑÑÐµÐ½Ð° Ð²Ð¾Ð·Ð¼Ð¾Ð¶Ð½Ð¾ÑÑÑ Ð¿ÑÐ¸Ð¼ÐµÐ½ÐµÐ½Ð¸Ñ Ð´Ð°Ð½Ð½ÑÑ Ð²Ð¸Ð´Ð¾Ð² Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹ Ñ Ð²ÐµÐ³ÐµÑÐ°ÑÐ¸Ð°Ð½ÑÐµÐ² Ð¸ Ð»ÑÐ´ÐµÐ¹ Ñ ÑÐµÐ»Ð¸Ð°ÐºÐ¸ÐµÐ¹. ÐÑÐ¿Ð¾Ð»Ð½ÐµÐ½Ñ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ ÑÐ¸ÑÐ¾Ð²Ð¾Ð¹ Ð¸ Ð¿ÑÐµÐ½Ð¸ÑÐ½Ð¾Ð¹ Ð¼ÑÐºÐ¸ Ð¿Ð¾ ÑÑÐ¾Ð²Ð½Ñ Ð²Ð»Ð°Ð³Ð¸ Ð¸ Ð²Ð»Ð°Ð³Ð¾Ð¿Ð¾Ð³Ð»Ð°ÑÐ¸ÑÐµÐ»ÑÐ½Ð¾Ð¹ ÑÐ¿Ð¾ÑÐ¾Ð±Ð½Ð¾ÑÑÐ¸. ÐÑÐ¸Ð²ÐµÐ´ÐµÐ½Ñ Ð´Ð°Ð½Ð½ÑÐµ Ð¿Ð¾ ÑÑÐ¾Ð²Ð½Ñ ÑÐµÐ½Ð¸Ð»Ð°Ð»Ð°Ð½Ð¸Ð½Ð° ÑÐ°Ð·Ð»Ð¸ÑÐ½ÑÑ Ð²Ð¸Ð´Ð¾Ð² Ð¼ÑÐºÐ¸ Ð¸ ÐºÑÐ°ÑÐ¼Ð°Ð»Ð°, ÑÐ¾Ð´ÐµÑÐ¶Ð°Ð½Ð¸Ðµ Ð¼Ð¾Ð½Ð¾ Ð¸ Ð¿Ð¾Ð»Ð¸Ð½ÐµÐ½Ð°ÑÑÑÐµÐ½Ð½ÑÑ ÐºÐ¸ÑÐ»Ð¾Ñ Ð² ÑÐ°ÑÑÐ¸ÑÐµÐ»ÑÐ½ÑÑ Ð¼Ð°ÑÐ»Ð°Ñ Ð´Ð»Ñ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²Ð° Ð¿ÑÐ¾Ð´ÑÐºÑÐ¸Ð¸. Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð° ÑÐµÑÐµÐ¿ÑÑÑÐ° Ð¼ÑÑÐ½Ð¾Ð³Ð¾ ÐºÐ¾Ð½Ð´Ð¸ÑÐµÑÑÐºÐ¾Ð³Ð¾ Ð¸Ð·Ð´ÐµÐ»Ð¸Ñ Ñ Ð·Ð°Ð´Ð°Ð½Ð½ÑÐ¼Ð¸ ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸Ð¼Ð¸ ÑÐ²Ð¾Ð¹ÑÑÐ²Ð°Ð¼Ð¸:Â Ð½Ð¸Ð·ÐºÐ¸Ð¼Â ÑÑÐ¾Ð²Ð½ÐµÐ¼Â Ð±ÐµÐ»ÐºÐ°Â Ð¸Â ÑÐµÐ½Ð¸Ð»Ð°Ð»Ð°Ð½Ð¸Ð½Ð°Â Ð´Ð»ÑÂ Ð¿Ð°ÑÐ¸ÐµÐ½ÑÐ¾Ð² Ñ ÑÐµÐ½Ð¸Ð»ÐºÐµÑÐ¾Ð½ÑÑÐ¸ÐµÐ¹, Ð²ÑÐ¿Ð¾Ð»Ð½ÐµÐ½ Ð¾ÑÐ³Ð°Ð½Ð¾Ð»ÐµÐ¿ÑÐ¸ÑÐµÑÐºÐ¸Ð¹ Ð°Ð½Ð°Ð»Ð¸Ð·, Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ Ð¿Ð¾ ÑÐ¾Ð´ÐµÑÐ¶Ð°Ð½Ð¸Ñ Ð²Ð»Ð°Ð³Ð¸, ÑÐµÐ»Ð¾ÑÐ½Ð¾ÑÑÐ¸ Ð¸ Ð¼Ð°ÑÑÐ¾Ð²Ð¾Ð¹ Ð´Ð¾Ð»Ð¸ Ð¶Ð¸ÑÐ° ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð½Ð¾Ð³Ð¾ Ð¿ÑÐ¾Ð´ÑÐºÑÐ° Ð¿Ð¾ ÑÑÐ°Ð²Ð½ÐµÐ½Ð¸Ñ Ñ ÐºÐ»Ð°ÑÑÐ¸ÑÐµÑÐºÐ¾Ð¹ ÑÐµÑÐµÐ¿ÑÑÑÐ¾Ð¹ Ð¸Ð· Ð¿ÑÐµÐ½Ð¸ÑÐ½Ð¾Ð¹ Ð¼ÑÐºÐ¸, ÑÑÐ¾Ð²ÐµÐ½Ñ ÑÐµÐ½Ð¸Ð»Ð°Ð»Ð°Ð½Ð¸Ð½Ð° Ð² Ð³Ð¾ÑÐ¾Ð²Ð¾Ð¹ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¸Ð¸ Ð¸ ÐµÐ³Ð¾ Ð¿ÑÐ¾ÑÐµÐ½ÑÐ½Ð¾Ðµ ÑÐ¾Ð´ÐµÑÐ¶Ð°Ð½Ð¸Ðµ Ð¾Ñ ÑÑÑÐ¾ÑÐ½Ð¾Ð¹ Ð´Ð¾Ð·Ñ Ð´Ð»Ñ ÑÐ°Ð·Ð½ÑÑ Ð²Ð¾Ð·ÑÐ°ÑÑÐ½ÑÑ Ð¸ Ð²ÐµÑÐ¾Ð²ÑÑ Ð³ÑÑÐ¿Ð¿ Ð¿Ð°ÑÐ¸ÐµÐ½ÑÐ¾Ð². ÐÑÐ¸ Ð²ÑÐ¿Ð¾Ð»Ð½ÐµÐ½Ð¸Ð¸ Ð»Ð¸ÑÐµÑÐ°ÑÑÑÐ½Ð¾Ð³Ð¾ Ð¾Ð±Ð·Ð¾ÑÐ° Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð»Ð¸ÑÑ ÑÐ»ÐµÐ´ÑÑÑÐ¸Ðµ Ð±Ð°Ð·Ñ Ð´Ð°Ð½Ð½ÑÑ: eLIBRARY.RU. Ð¡ÑÐ°ÑÐ¸ÑÑÐ¸ÑÐµÑÐºÑÑ Ð¾Ð±ÑÐ°Ð±Ð¾ÑÐºÑ ÑÐºÑÐ¿ÐµÑÐ¸Ð¼ÐµÐ½ÑÐ°Ð»ÑÐ½ÑÑ Ð´Ð°Ð½Ð½ÑÑ Ð¾ÑÑÑÐµÑÑÐ²Ð»ÑÐ»Ð¸ Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸ÐµÐ¼ Ð¿Ð°ÐºÐµÑÐ° Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼ Microsoft Excel.
description: This work is devoted to the development of confectionery products with low levels of phenylalalinane and protein for the nutrition of patients with phenylketonuria based on rice flour. The paper considers the causes of the disease, the principles of diet therapy. In the course of the work, the analysis of the product range for patients with phenylketonuria, the principles and justification of the choice of raw materials, the difficulties of constructing the product formulation were considered. The possibility of using these types of products in vegetarians and people with celiac disease was studied. Studies of rice and wheat flour on the level of moisture and moisture absorption capacity were carried out. The data on the level of phenylalanine of various t ypes of flour and starch, the content of monoÂ  and polyunsaturated acids in vegetable oils for the production of products are given. A recipe for flour confectionery with the specified technological properties was developed: low levels of protein and phenylalanine for patients with phenylketonuria, organoleptic analysis, studies on the moisture content, alkalinity and fat mass fraction of the developed product compared to the classic recipe from wheat flour, indicators of the food and energy value of products, the dynamics of their changes, the level of phenylalanine in the finished product and its percentage of the daily dose for different age and weight groups of patients were calculated. The following databases were used to perform the literature review: eLibrary.RU. Statistical processing of experimental data was carried out using the Microsoft Excel software package.