Substantiation of the use of the enriched flour made from legumes in the production of sausages

Abstract

The object of research is boiled-smoked sausages made using flour from germinated soybean grains enriched with iodine and flour from germinated chickpea grains enriched with selenium. One of the problems of our time is the lack of intake of iodine and selenium in organically accessible forms along with food. In this regard, the development of new formulations that are carriers of organic forms of trace elements with organoleptic characteristics familiar to consumers is an important task.

The study found that it is advisable to use 10 % enriched legume flour in a ratio of 1:1, due to the reduction of raw meat in equal proportions, namely beef, pork and pork fat. With these ratios of prescription ingredients, a comprehensive quality score of 0.96 is achieved. In products manufactured according to the new recipe, the amount of protein increases from 13 to 24 % and the mass fraction of fat decreases from 45 to 35 % compared with the control. It is established that the use of enriched legume flour in the production of cooked smoked sausages affects the humidity of the finished products in the direction of its reduction from 48 to 39.9 %. Cooked smoked sausages made according to the developed recipe are enriched with iodine and selenium 25 and 26 μg, respectively. Thanks to the joint use of enriched legume flour when consuming 100 g of cooked smoked sausages, 6 to 36 % of the daily need for iodine and from 34.6 to 86 % of the daily need for selenium enter the human body.

Compared with similar known methods of enriching products with microelements, this provides such advantages as organoleptic indicators familiar to the consumer and the organic form of microelements, eliminates the possibility of overdose and accumulation in the body.