Limits...
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

Principal Components Analysis of treatments for the significantly different appearance (Ap) texture, aroma (Ar), and flavor (Fl) attributes. Texture attributes were included based on the uncoated treatment descriptive sensory analysis results. In Crispness—Initial crispness. The < and > symbols indicate the direction of the palatability test for the comparisons of samples within the ovals.
© Copyright Policy
Related In: Results  -  Collection

License
getmorefigures.php?uid=PMC4494332&req=5

animals-05-00110-f003: Principal Components Analysis of treatments for the significantly different appearance (Ap) texture, aroma (Ar), and flavor (Fl) attributes. Texture attributes were included based on the uncoated treatment descriptive sensory analysis results. In Crispness—Initial crispness. The < and > symbols indicate the direction of the palatability test for the comparisons of samples within the ovals.

Mentions: A Principal Components Analysis (PCA) was conducted in order to visualize the main differences between the treatments and to relate these to dog preference testing results. A total of 78.54% of variability among the treatments was explained by the two first Principal Components (Figure 3). According to the PCA analysis in the comparison of treatments WB1 and WB2, porous appearance and cardboard flavor and dusty/earthy aromatics may have influenced palatability. The comparison between CO and WB2 or SC2 resulted in the CO treatment being more palatable. This may have been caused by higher toasted aromatics, grittiness, initial crispness, or fracturability. The comparison between SC1 and SC2 resulted in the SC1 treatment being more palatable. This may have been caused by the more fibrous texture of treatment SC1.


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)

Principal Components Analysis of treatments for the significantly different appearance (Ap) texture, aroma (Ar), and flavor (Fl) attributes. Texture attributes were included based on the uncoated treatment descriptive sensory analysis results. In Crispness—Initial crispness. The < and > symbols indicate the direction of the palatability test for the comparisons of samples within the ovals.
© Copyright Policy
Related In: Results  -  Collection

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

animals-05-00110-f003: Principal Components Analysis of treatments for the significantly different appearance (Ap) texture, aroma (Ar), and flavor (Fl) attributes. Texture attributes were included based on the uncoated treatment descriptive sensory analysis results. In Crispness—Initial crispness. The < and > symbols indicate the direction of the palatability test for the comparisons of samples within the ovals.
Mentions: A Principal Components Analysis (PCA) was conducted in order to visualize the main differences between the treatments and to relate these to dog preference testing results. A total of 78.54% of variability among the treatments was explained by the two first Principal Components (Figure 3). According to the PCA analysis in the comparison of treatments WB1 and WB2, porous appearance and cardboard flavor and dusty/earthy aromatics may have influenced palatability. The comparison between CO and WB2 or SC2 resulted in the CO treatment being more palatable. This may have been caused by higher toasted aromatics, grittiness, initial crispness, or fracturability. The comparison between SC1 and SC2 resulted in the SC1 treatment being more palatable. This may have been caused by the more fibrous texture of treatment SC1.

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