Abstract
The article presents the results of a study of the mineral composition and organoleptic evaluation of semi-smoked sausage from vegetable raw materials. Soy and chickpeas were selected as vegetable raw materials. As a result of experiments, it was revealed that the optimal ratio of soy and chickpeas for the production of semi-smoked sausage is 4:1. According to the results of an organoleptic evaluation of semismoked sausage from vegetable raw materials, it was found that the third sample, the ratio of soy isolate and chickpeas of which is 4:1, had a consistency, smell and taste more characteristic of semi-smoked sausage than the rest of the samples being developed. Based on studies of the mineral composition of semi-smoked sausage from vegetable raw materials, it is proved that there are more minerals in the first and second samples than in the third sample. Since soy isolate increases 3-5 times during cooking due to binding to water, soy texturate and chickpea sausage contains more macro- and microelements than soy isolate and chickpea sausage. However, the third sample contains 1.58% and 0.98% more phosphorus compared to samples № 1 and № 2, respectively. Research has proven that the use of soy and chickpeas as the main ingredients, completely replacing meat in semi-smoked sausage, is possible and relevant.