The effects of fiber inclusion on pet food sensory characteristics and palatability

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dc.contributor.author Koppel, Kadri
dc.contributor.author Monti, M.
dc.contributor.author Gibson, M.
dc.contributor.author Alavi, Sajid
dc.contributor.author Di Donfrancesco, B.
dc.contributor.author Carciofi, A. C.
dc.date.accessioned 2016-04-06T14:51:33Z
dc.date.available 2016-04-06T14:51:33Z
dc.date.issued 2015-02-16
dc.identifier.uri http://hdl.handle.net/2097/32332
dc.description Citation: Koppel, K., Monti, M., Gibson, M., Alavi, S., Di Donfrancesco, B., & Carciofi, A. C. (2015). The effects of fiber inclusion on pet food sensory characteristics and palatability. Animals, 5(1), 110-125. doi:10.3390/ani5010110
dc.description The objectives of this study were to determine (a) the influence of fiber on the sensory characteristics of dry dog foods; (b) differences of coated and uncoated kibbles for aroma and flavor characteristics; (c) palatability of these dry dog foods; and (d) potential associations between palatability and sensory attributes. A total of eight fiber treatments were manufactured: a control (no fiber addition), guava fiber (3%, 6%, and 12%), sugar cane fiber (9%; large and small particle size), and wheat bran fiber (32%; large and small particle size). The results indicated significant effects of fibers on both flavor and texture properties of the samples. Bitter taste and iron and stale aftertaste were examples of flavor attributes that differed with treatment, with highest intensity observed for 12% guava fiber and small particle size sugar cane fiber treatments. Fracturability and initial crispness attributes were lowest for the sugar cane fiber treatments. Flavor of all treatments changed after coating with a palatant, increasing in toasted, brothy, and grainy attributes. The coating also had a masking effect on aroma attributes such as stale, flavor attributes such as iron and bitter taste, and appearance attributes such as porosity. Palatability testing results indicated that the control treatment was preferred over the sugar cane or the wheat bran treatment. The treatment with large sugarcane fiber particles was preferred over the treatment with small particles, while both of the wheat bran treatments were eaten at a similar level. Descriptive sensory analysis data, especially textural attributes, were useful in pinpointing the underlying characteristics and were considered to be reasons that may influence palatability of dog foods manufactured with inclusion of different fibers. © 2015 by the authors; licensee MDPI, Basel, Switzerland.
dc.relation.uri https://doi.org/10.3390/ani5010110
dc.rights Attribution 4.0 International (CC BY 4.0)
dc.rights.uri http://creativecommons.org/licenses/by/4.0/
dc.subject Dog Food
dc.subject Extruded
dc.subject Fiber
dc.subject Palatability
dc.subject Sensory Analysis
dc.subject Canis Familiaris
dc.title The effects of fiber inclusion on pet food sensory characteristics and palatability
dc.type Text
dc.date.published 2015
dc.citation.doi 10.3390/ani5010110
dc.citation.epage 125
dc.citation.issn 2076-2615
dc.citation.issue 1
dc.citation.jtitle Animals
dc.citation.spage 110
dc.citation.volume 5
dc.contributor.authoreid kadri
dc.contributor.authoreid salavi
dc.description.version Article: Version of Record


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