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The Effects of Fiber Inclusion on Pet Food Sensory Characteristics and Palatability.

Koppel K, Monti M, Gibson M, Alavi S, Donfrancesco BD, Carciofi AC - Animals (Basel) (2015)

Bottom Line: The results indicated significant effects of fibers on both flavor and texture properties of the samples.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.

View Article: PubMed Central - PubMed

Affiliation: Sensory Analysis Center, Department of Human Nutrition, Kansas State University, 1310 Research Park Drive, Manhattan, KS 66502, USA. kadri@ksu.edu.

ABSTRACT
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.

No MeSH data available.


Related in: MedlinePlus

Poultry fat and palatant effect on kibble flavor. Only the Control (CO) sample and Sugar Cane large particles (SC1) samples are shown.
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animals-05-00110-f002: Poultry fat and palatant effect on kibble flavor. Only the Control (CO) sample and Sugar Cane large particles (SC1) samples are shown.

Mentions: Poultry fat and palatant effects on appearance, aroma, and flavor attributes among the uncoated and coated treatments were noticed. The coated treatments were less porous in appearance, albeit more intense in brown color. The aromatics of the treatments changed after coating with the poultry fat and palatant (Figure 1). Specifically, stale, liver, and fish aromatics were present in the uncoated kibbles, but were not detected in the coated kibbles. Similarly, sour aromatics and hay-like aroma was detected only in the coated kibbles. Brothy, grainy, and toasted attributes increased in intensity and oxidized oil and iron aromatics reduced in intensity after coating with poultry fat and palatant. The flavor of the treatments changed after coating with the poultry fat and palatant (Figure 2). Fish flavor was not detected in the coated kibbles, while hay-like flavor was detected in the coated kibbles. Brothy, toasted, and grainy flavor increased after coating the kibbles. Stale, liver, oxidized oil, metallic, and iron flavor and bitter taste decreased after coating the kibbles. It was apparent that coating had a masking effect on appearance attributes such as porosity, aroma attributes such as stale, and flavor attributes such as iron and bitter taste.


The Effects of Fiber Inclusion on Pet Food Sensory Characteristics and Palatability.

Koppel K, Monti M, Gibson M, Alavi S, Donfrancesco BD, Carciofi AC - Animals (Basel) (2015)

Poultry fat and palatant effect on kibble flavor. Only the Control (CO) sample and Sugar Cane large particles (SC1) samples are shown.
© Copyright Policy
Related In: Results  -  Collection

License
Show All Figures
getmorefigures.php?uid=PMC4494332&req=5

animals-05-00110-f002: Poultry fat and palatant effect on kibble flavor. Only the Control (CO) sample and Sugar Cane large particles (SC1) samples are shown.
Mentions: Poultry fat and palatant effects on appearance, aroma, and flavor attributes among the uncoated and coated treatments were noticed. The coated treatments were less porous in appearance, albeit more intense in brown color. The aromatics of the treatments changed after coating with the poultry fat and palatant (Figure 1). Specifically, stale, liver, and fish aromatics were present in the uncoated kibbles, but were not detected in the coated kibbles. Similarly, sour aromatics and hay-like aroma was detected only in the coated kibbles. Brothy, grainy, and toasted attributes increased in intensity and oxidized oil and iron aromatics reduced in intensity after coating with poultry fat and palatant. The flavor of the treatments changed after coating with the poultry fat and palatant (Figure 2). Fish flavor was not detected in the coated kibbles, while hay-like flavor was detected in the coated kibbles. Brothy, toasted, and grainy flavor increased after coating the kibbles. Stale, liver, oxidized oil, metallic, and iron flavor and bitter taste decreased after coating the kibbles. It was apparent that coating had a masking effect on appearance attributes such as porosity, aroma attributes such as stale, and flavor attributes such as iron and bitter taste.

Bottom Line: The results indicated significant effects of fibers on both flavor and texture properties of the samples.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.

View Article: PubMed Central - PubMed

Affiliation: Sensory Analysis Center, Department of Human Nutrition, Kansas State University, 1310 Research Park Drive, Manhattan, KS 66502, USA. kadri@ksu.edu.

ABSTRACT
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.

No MeSH data available.


Related in: MedlinePlus