Extruded chickpea and wheat in technology of sausage products of enhanced biological value

Abstract

The meat product market is rapidly developing. There is a constant trend of meat production and consumption to increase, which is caused by demand for ready-to-eat products and modern lifestyle of consumers. Despite a large variety of food, there are few products of therapeutic, preventive and functional actions, while the problem of unbalanced nutrition is relevant in modern society. This article considers the possibility of solving the problem of deficiency of essential amino acids, iodine and selenium by creating products enriched with these components. This consideration has been exemplified by the development of a technology for functional boiled-smoked sausage products. The exclusive formulation contains a special additive that is a mixture of the best grades of chickpeas and wheat and enriched with trace elements. The article presents the formulation, results of organoleptic assessment and balance of nutritional components, including iodine, selenium, and amino acid composition. Final stage contains calculation of the direct production cost and profit from an operating small production enterprise. The product obtained had a more balanced amino acid composition, increased content of dietary fiber and key minerals. The investigation has determined the optimal dose of the additive. The best indices of biological value were achieved due to 15% of the plant component containing extruded chickpeas and wheat in a ratio of 2:1 previously germinated in solutions of potassium iodide and sodium selenite. Vegetable raw material made the recipe cheaper, which is a good advantage of technology presented. The product is recommended for all categories of the population.