Burri, SolangeTato, IsabelNunes, Maria LeonorMorais, Rui2012-01-202012-01-202011BURRI, Solange...[et al] - Functional vegetable-based sausages for consumption by children. Food and Nutrition Sciences. ISSN 2157-9458. Vol. 2 (2011), p. 494-5012157-944Xhttp://hdl.handle.net/10400.14/7570The 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 his diet. This article presents evidence of a new functional product concept, 100% vegetable, fermented soya based and salted by red algae, that was approved by 900 parents who chose the senso-rial 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.engIodineChildrenFunctional productVegetable sausagesSeaweedjournal article10.4236/fns.2011.25072