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Development of Muffin Formulations with Low Phenylalanine Content
Table 1 - Cupcake recipe
Products | Mass fraction of dry substances, % | Consumption of products per 100 pieces of finished products, g | |
in kind | in dry substances | ||
Rice flour | 88,00 | 1580 | 1390,4 |
Corn starch | 87,00 | 1580 | 1374,6 |
Sugar | 99,85 | 1765 | 1762,4 |
Orange juice | 13,00 | 1860 | 241,8 |
Banana puree | 26,00 | 1860 | 483,6 |
Vegetable oil | 99,99 | 555 | 554,9 |
Baking powder | 95,00 | 90 | 85,5 |
Total | - | 9290 | 5893,2 |
Exit | 74,3 | 7500 | 5569,1 |
Humidity 25,7 ± 2,0% | - | ||
sample 3