Abstract
According to the data published in special literature, the raw material of amaranth flour is richer in minerals such as iron, phosphorus, potassium, calcium than wheat flour. Amaranth flour is a source of tocopherols. Tocopherol plays an important role in human physiology. Tocopherols are active natural antioxidants. Analysis of physicochemical parameters shows that cooked sausages have a high biological value. Analysis and tasting showed that cooked sausages produced by the proposed method have high nutritional and biological value, organoleptic properties, based on the enrichment of sausages with amaranth flour, i.e. high content of vitamins E, A, B1 and balanced protein content of amaranth flour. Biologically active substances: squalene, phytostyrols and phospholipids, determine the prophylactic properties of cooked sausages. Cooked sausages are recommended for people as well as for preventive nutrition.