Production of high-energy, low-protein confectionery for use with chronic renal failure.

摘要

Confectionery samples made from starch flour or a low-protein flour as the primary component were produced, and the types and amounts of supplementary materials were evaluated. The samples produced were cup cakes, steamed bread, cookies, and scones.An organoleptic test showed high preference for these confectionery samples. The samples were soft in physical properties and nutritionally contained high energy (+8-+24%), low protein (-29--71%), low phosphorus (-27--46%), low potassium (-20--70%), andlow sodium (-50--92%). Confectionery made from starch flour or low-protein flour is considered to be useful as a snack in the dietary therapy of chronic renal failure patients who are diagnosed to require specialized foods.