# Vegetarian \"Sausages\" with the Addition of Grape Flour
## 3 Results and Discussion  
Vegetarian products with a low fat content and a higher fiber content offer a suitable alternative to traditional meat products, which usually contain more fat [24]. The research and development of meat analogues focuses on the production of sustainable products that seek to imitate conventional meat in its physical perceptions (texture, appearance, taste, etc.) and nutritional aspects. Vegetarian sausages are among the main categories of analogues of meat products ([PERSON] et al., 2021). The nutritional composition of vegan sausages varies depending on the specific product. The vegan sausages we produced do not contain the frequently used wheat protein, which is characterized by a high gluten content [25]. The beneficial potential and reason for grape seed flour inclusion not only in vegetarian sausages, but to other food commodities, can be seen also through the fact that the experimentally produced vegan sausages may be suitable for people suffering from celiac disease since some sausages from the market contain gluten. An example of sausage composition from the market network is the following: water, soy protein (15.4%), rapeseed oil, wheat protein (gluten), rice flour, spices (pepper 2%, garlic, and white pepper), edible salt, aroma, thickener (carrageenanan), emulsifier (methylcellulose), citrus fiber, and thickener (cognac rubber). The advantage of our vegan sausages is that they do not contain gluten, so they can be a suitable alternative for people suffering from celiac disease [26]. Other benefits of the products may be a lower risk of heart disease, lower fat content, and a higher fiber content. Conversely, the disadvantage of meat analogues may be the higher sodium content [27]. [PERSON] et al. (2021) found lower protein, zinc, and vitamin B12 levels in \"plant-based meat alternative products\", compared to ground beef [28]. Antioxidant properties of experimentally produced vegetarian sausagesThe antioxidant capacity determined by the ABTS and FRAP methods increased with increasing the addition of the grape flour (Table 1). For products with a 3% grape flour content, ABTS values of 9.23 \(\pm\) 0.03% and a Trolox (FRAP method) content of 46.41 \(\pm\) 0.15 \(\upmu\)mol/g were determined. Meanwhile, for the product without the addition of grape flour, ABTS values of 7.94% \(\pm\) 0.13% and a Trolox content of 39.18 \(\pm\) 0.15 \(\upmu\)mol/g were measured. The values of the antioxidant capacity determined by the ABTS and FRAP methods differed statistically significantly in all samples (\(p\) < 0.05). These results are close to the findings of [PERSON] et al. (2010). The authors measured the antioxidant capacity in grape seeds--58.04 \(\upmu\)mol TE/100 g (TE is the Trolox(r) antioxidant equivalent)--by the FRAP method [29]. \begin{table}
\begin{tabular}{c c c} \hline
**Grape flour Addition (\%)** & **ABTS (\%)** & **FRAP (\(\upmu\)mol/g Trolox)** \\ \hline
0 & 7.94 \(\pm\) 0.13  & 39.18 \(\pm\) 0.15  \\
1 & 8.51 \(\pm\) 0.04  & 43.42 \(\pm\) 0.46  \\
3 & 9.23 \(\pm\) 0.03  \\
7 & 10.03 \(\pm\) 0.06  & 48.98 \(\pm\) 0.13  \\
10 & 11.28 \(\pm\) 0.12  \\
20 & 12.90 \(\pm\) 0.07  \\ \hline \end{tabular}
\end{table} 
Table 1: Antioxidant capacity of vegetarian sausages measured by ABTS and FRAP methods. The content of polyphenols, expressed as gallic acid content, was 7.14 \(\pm\) 0.03 mg/g for a sample of vegan sausage without the grape flour addition, while for a product with 3% addition, the total polyphenol content was determined to be 9.87 \(\pm\) 0.03 mg/g (Table 2). The difference between the samples in determining the total polyphenol content was statistically significant (_p_ < 0.05). The correlations between the total polyphenol content and measured antioxidant activities are shown in Table 3; it can be seen that a very significant (_p_ < 0.01) positive correlation was found between the higher antioxidant activities (ABTS and FRAP) and higher total polyphenol contents in experimentally produced vegetarian sausages.