The study of lentil flour as a raw material for production of semi­smoked sausages

Abstract

In the production of sausages, soy and products of its processing, varieties of food soy flour are mainly used as an additional component. It has been established in a study of safety of using soy that a large number of genetically modified organisms used as foodstuffs have appeared in recent years. The possibility of using peas, beans, lentils and chickpeas would ensure enrichment of products with high­quality food protein easily absorbed by human organism. Lentil is rich in free amino acids, it contains glutamic and aspartic acids and a large amount of tyrosine. The study has substantiated technological parameters of lentil sprouting, the degree of grinding of lentil flour was established, influence of sprouting on changes in the lentil amino acid composition was revealed, level of assimilability of lentil protein and the redundancy factor were studied. The studies were conducted with lentil grains. Sprouting was carried out in a special tank of a round shape which included a grid. A hole in the bottom of the tank was provided for water drainage. The water tank was placed under the grates and filled with water to soak lentil for 8 hours at 17±2 °C until 1 cm long sprouts were formed. Lentil grains were ground using laboratory mills to a particle size of 1...1.5 mm and 0.2...0.4 mm. It was established that the use of lentil flour with a particle size of 0.2...0.4 mm has resulted in improvement of technological properties of minced meat: an increase in the amount of bound moisture to 83.25 % ensuring plasticity of minced meat of 7.81 cm2/g. All of this contributed to intensification of osmotic processes in minced meat. For disinfection of microflora and to ensure compliance of products with sanitary requirements, a microwave dryer was used. Its operation time consisted of 6 cycles by 6 minutes each for operation of the modules and 7 minutes for switching off the modules. It was found by the results of the study of amino acid composition that sprouting affected growth of the share of essential amino acids 15 % better compared to non­sprouted lentil flour. The protein assimilability of sprouted lentil was 62.91 % and the redundancy coefficient was 21.25 % which enables its use in the technology of semi­smoked sausages. It has been established that the use of sprouted lentil flour improved the coefficient of efficiency of protein use by the organism by an average of 30 %.