Development and efficiency analysis of functional cooked sausage products with enriched lentil seeds

The aim of the study is to develop a recipe and production technology for functional cooked sausage products with increased essential content of bioavailable zinc and vitamin A, aimed at preventing micronutrient deficiency, rational use of raw materials and ensuring the market competitiveness of the product. Objectives: to develop a recipe for cooked sausage using sprouted lentil seeds enriched with zinc citrate and carrots rich in betacarotene; to optimize the production process taking into account the preservation of micronutrient bioavailability and improvement of organoleptic characteristics; to conduct a comparative analysis of the physicochemical and organoleptic parameters of the experimental and control samples; to evaluate the biological value and functionality of the developed product; to evaluate the economic efficiency and market competitiveness of the product. The studies were carried out in laboratory conditions at the Volgograd State Technical University. The paper presents the results of a study on the development of a functional cooked sausage product with increased essential content of bioavailable zinc and vitamin A. An optimized cooked sausage recipe was developed using sprouted lentil seeds enriched with zinc citrate and carrots rich in betacarotene. Experiments have shown that adding 8 g of enriched lentils and 5 g of carrots per 100 g of unsalted raw materials meets the daily requirement for zinc by 15.1 % and vitamin A by 7.2 %. The developed technology improves the product's organoleptic properties, increases its nutritional value, and increases yield by 7 % compared to the control sample, confirming the effectiveness of the proposed recipe modification in addressing the essential nutritional needs of this massconsumed product.