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Development of a recipe for white sausage with a share of vegetable protein and fibre
Blahutová, Petra ; Svoboda, Zdeněk (referee) ; Mikulíková, Renata (advisor)
The thesis is focused on the development of a recipe for white sausage with a substitute of vegetable origin. Red lentils and root vegetables represented by carrots, parsley and celery were chosen as substitutes. Three sets of sausage samples with four different concentrations were prepared according to the optimized recipe. The samples prepared in this way were subjected to a sensory analysis in order to determine the optimal concentration of the substitute in the sausages.The content of selected nutritional characteristics, specifically proteins, fats and fatty acids, carbohydrates and water, and their trends were determined for the prepared samples. With the exception of a few, gradually increasing or decreasing trends in the contents of nutritional parameters were detected depending on the abnormal concentration of the substitute. Data from sensory and nutritional testing were subjected to statistical evaluation. Regarding the sensory parameters, it was shown that the samples with low and high content of substitutes are significantly different from each other across the sensory parameters. The statistical correlation of the sensory and nutritional evaluation showed that the sausage samples with higher fat content and low substitute content were evaluated as tasty, which means that there is a direct correlation between the fat content and the overall rating of the sausage. The sample with 36 % of the substitute remaining from a 1:1 mixture of red lentils and root vegetables was chosen as the best sample. It was the most sensory-pleasing to consumers and at the same time enriched with a plant component.
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