Functional Vegetable-Based Sausages for Consumption by Children


The dislike food preferences that children registered regarding vegetables and fish compromise the exposure to those iodine sources and may contribute to cause a nutritional deficiency in this micronutrient, causing serious damage of the brain and the central nervous system. Functional foods are becoming well-established in the market, focused on by an adult consumer more interested in healthy eating habits but without the motivation to optimize natural food preparation or to promote a wide variety of food in their diet. This article presents evidence of a new functional product concept, 100% vegetable, fermented soya based and salted by a red algae, that was approved by 900 parents who chose the sensorial features: distinctive aroma (57.9%), soft texture (38.4%), sausage shape (21%) and attractive color (77.9%). Three different varieties were developed: carrot (50% w/w), sugar-beet (50% w/w) and tomato (40% w/w) mini sausages, with tofu (20% w/w) and 0.8 % (w/w) of seaweed, reflecting trends that the younger consumer demands. The sensorial tests performed, after quality control assays, received very satisfactory acceptance by the potential buyer.

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S. Burri, I. Tato, M. Nunes and R. Morais, "Functional Vegetable-Based Sausages for Consumption by Children," Food and Nutrition Sciences, Vol. 2 No. 5, 2011, pp. 494-501. doi: 10.4236/fns.2011.25072.

Conflicts of Interest

The authors declare no conflicts of interest.


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