Canine vegan biscuits produced with inulin and blackberry flour
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/12987 |
Resumo: | Pet food accounts for more than 60% of the total sales in the pet market, with emphasis on products with the addition of functional ingredients and health claims. The objective of the present study was to manufacture vegan canine biscuits, as snacks, containing the following functional ingredients: inulin, blackberry flour (BBF), and hydrolyzed soy protein (HSP). Four formulations were made, as follows: CB1, a control formulation, without the addition of inulin, BBF, and HSP. For the other formulations, the amount of BBF and HSP was set at 50 and 35 g/kg, respectively, and the inulin contents were 30, 60, and 90 g/kg, for the formulations CB2, CB3, and CB4, respectively. All biscuits were evaluated for their technological properties. The increase in inulin significantly reduced the hardness of the biscuits from 30 N (CB1) to 20 N (CB3 and CB4). The biscuits with blackberry exhibited a pink color, which shows that this natural ingredient can be used as a food coloring ingredient, thus avoiding the use of synthetic additives. CB3 and CB4 had the same acceptance as CB1, indicating no sensory rejection of the ingredients by the dogs. The BBF increased (p-value<0.05) the total phenolics content and the antioxidant capacity, and inulin increased (p-value<0.05) the prebiotic activity in relation to the control. The study demonstrated that color-conferring ingredients with bioactive compounds can be used in canine biscuits formulations, with no changes in the sensory acceptance, which can be an effective alternative to include the functional ingredients while maintaining the health appeal and clean label of the products. |
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Canine vegan biscuits produced with inulin and blackberry flour Productor de galletas caninas veganas con inulina y harina de moraBiscoitos caninos veganos produzidor com inulina a farinha de amoraComida para animais domésticosVeganismoSnack caninosCachorroOligossacarídeos.Pet foodVeganismCanine snackDogsOligosaccharide.Comida para animales domésticosVeganismoSnacks caninosCachorroOligosacáridos.Pet food accounts for more than 60% of the total sales in the pet market, with emphasis on products with the addition of functional ingredients and health claims. The objective of the present study was to manufacture vegan canine biscuits, as snacks, containing the following functional ingredients: inulin, blackberry flour (BBF), and hydrolyzed soy protein (HSP). Four formulations were made, as follows: CB1, a control formulation, without the addition of inulin, BBF, and HSP. For the other formulations, the amount of BBF and HSP was set at 50 and 35 g/kg, respectively, and the inulin contents were 30, 60, and 90 g/kg, for the formulations CB2, CB3, and CB4, respectively. All biscuits were evaluated for their technological properties. The increase in inulin significantly reduced the hardness of the biscuits from 30 N (CB1) to 20 N (CB3 and CB4). The biscuits with blackberry exhibited a pink color, which shows that this natural ingredient can be used as a food coloring ingredient, thus avoiding the use of synthetic additives. CB3 and CB4 had the same acceptance as CB1, indicating no sensory rejection of the ingredients by the dogs. The BBF increased (p-value<0.05) the total phenolics content and the antioxidant capacity, and inulin increased (p-value<0.05) the prebiotic activity in relation to the control. The study demonstrated that color-conferring ingredients with bioactive compounds can be used in canine biscuits formulations, with no changes in the sensory acceptance, which can be an effective alternative to include the functional ingredients while maintaining the health appeal and clean label of the products.Los alimentos para mascotas abarcan más del 60% de las ventas totales del mercado pet, destacándose los productos con adición de ingredientes funcionales y beneficios a la salud. El objetivo del presente estudios fue producir galletas veganas para caninos, como snacks, conteniendo los siguientes ingredientes funcionales: inulina, harina de zarzamora (BBF) y proteína aislada de soya (HSP). Se realizaron cuatro formulaciones: CB1, una formulación control sin adición de inulina, BBF y HSP. En las otras formulaciones, la cantidad de BBF y HSP fue fijada en 50 y 35 g/kg, respectivamente, y los contenidos de inulina fueron 30, 60 y 90 g/kg, para las formulaciones CB2, CB3 y CB4, respectivamente. Se evaluaron las propiedades tecnológicas de todos los productos. El aumento de la inulina redujo significativamente la dureza de las galletas de 30N (CB1) a 20N (CB3 y CB4). Las galletas con zarzamora presentaron una coloración rosada, lo que demuestra que este ingrediente natural puede ser utilizado como colorante alimenticio, evitando así el uso de aditivos sintéticos. CB3 y CB4 tuvieron la misma aceptación que CB1, lo que indica que no hubo rechazo sensorial de los ingredientes por parte de los canes. La BBF aumentó (p-valor<0.05) el contenido de fenólicos totales y la capacidad antioxidante, mientras que la inulina aumentó (p-valor<0.05) la actividad prebiótica en comparación al control. El estudio demostró los ingredientes que confieren color con compuestos bioactivos pueden ser utilizados para la formulación de galletas caninas, sin alterar la aceptación sensorial, lo que puede ser una alterativa eficaz para incluir ingredientes funcionales, manteniendo el enfoque em la salud y la etiqueta limpia de los productos.Os alimentos para animais de estimação respondem por mais de 60% das vendas totais do mercado pet, com destaque para produtos com adição de ingredientes funcionais e alegações de saúde. O objetivo do presente estudo foi produzir biscoitos caninos veganos, como snacks, contendo os seguintes ingredientes funcionais: inulina, farinha de amora silvestre (BBF) e proteína hidrolisada de soja (HSP). Foram feitas quatro formulações: CB1, uma formulação controle, sem adição de inulina, BBF e HSP. Para as outras formulações, a quantidade de BBF e HSP foi fixada em 50 e 35 g/kg, respectivamente, e os teores de inulina foram 30, 60 e 90 g/kg, para as formulações CB2, CB3 e CB4, respectivamente. Todos os biscoitos foram avaliados quanto às suas propriedades tecnológicas. O aumento da inulina reduziu significativamente a dureza dos biscoitos de 30 N (CB1) para 20 N (CB3 e CB4). Os biscoitos com amora exibiram uma coloração rosada, o que mostra que esse ingrediente natural pode ser utilizado como corante alimentar, evitando assim o uso de aditivos sintéticos. CB3 e CB4 tiveram a mesma aceitação que CB1, indicando que não houve rejeição sensorial dos ingredientes pelos cães. O BBF aumentou (p-valor<0,05) o teor de fenólicos totais e a capacidade antioxidante, e a inulina aumentou (p-valor<0,05) a atividade prebiótica em relação ao controle. O estudo demonstrou que ingredientes que conferem cor com compostos bioativos podem ser usados em formulações de biscoitos caninos, sem alterações na aceitação sensorial, o que pode ser uma alternativa eficaz para incluir os ingredientes funcionais, mantendo o apelo à saúde e o rótulo limpo dos produtos.Research, Society and Development2021-02-28info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1298710.33448/rsd-v10i2.12987Research, Society and Development; Vol. 10 No. 2; e57510212987Research, Society and Development; Vol. 10 Núm. 2; e57510212987Research, Society and Development; v. 10 n. 2; e575102129872525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/12987/11620Copyright (c) 2021 Caroline Mantovani Celegatti; Thaísa de Menezes Alves Moro; Aline de Souza Lopes; Ana Paula Aparecida Pereira; Glaucia Maria Pastore; Pedro H. Campelo; Maria Teresa Pedrosa Silva Clericihttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessCelegatti, Caroline Mantovani Moro, Thaísa de Menezes AlvesLopes, Aline de SouzaPereira, Ana Paula AparecidaPastore, Glaucia MariaCampelo, Pedro H.Clerici, Maria Teresa Pedrosa Silva2021-03-02T09:32:39Zoai:ojs.pkp.sfu.ca:article/12987Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:34:25.195579Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Canine vegan biscuits produced with inulin and blackberry flour Productor de galletas caninas veganas con inulina y harina de mora Biscoitos caninos veganos produzidor com inulina a farinha de amora |
title |
Canine vegan biscuits produced with inulin and blackberry flour |
spellingShingle |
Canine vegan biscuits produced with inulin and blackberry flour Celegatti, Caroline Mantovani Comida para animais domésticos Veganismo Snack caninos Cachorro Oligossacarídeos. Pet food Veganism Canine snack Dogs Oligosaccharide. Comida para animales domésticos Veganismo Snacks caninos Cachorro Oligosacáridos. |
title_short |
Canine vegan biscuits produced with inulin and blackberry flour |
title_full |
Canine vegan biscuits produced with inulin and blackberry flour |
title_fullStr |
Canine vegan biscuits produced with inulin and blackberry flour |
title_full_unstemmed |
Canine vegan biscuits produced with inulin and blackberry flour |
title_sort |
Canine vegan biscuits produced with inulin and blackberry flour |
author |
Celegatti, Caroline Mantovani |
author_facet |
Celegatti, Caroline Mantovani Moro, Thaísa de Menezes Alves Lopes, Aline de Souza Pereira, Ana Paula Aparecida Pastore, Glaucia Maria Campelo, Pedro H. Clerici, Maria Teresa Pedrosa Silva |
author_role |
author |
author2 |
Moro, Thaísa de Menezes Alves Lopes, Aline de Souza Pereira, Ana Paula Aparecida Pastore, Glaucia Maria Campelo, Pedro H. Clerici, Maria Teresa Pedrosa Silva |
author2_role |
author author author author author author |
dc.contributor.author.fl_str_mv |
Celegatti, Caroline Mantovani Moro, Thaísa de Menezes Alves Lopes, Aline de Souza Pereira, Ana Paula Aparecida Pastore, Glaucia Maria Campelo, Pedro H. Clerici, Maria Teresa Pedrosa Silva |
dc.subject.por.fl_str_mv |
Comida para animais domésticos Veganismo Snack caninos Cachorro Oligossacarídeos. Pet food Veganism Canine snack Dogs Oligosaccharide. Comida para animales domésticos Veganismo Snacks caninos Cachorro Oligosacáridos. |
topic |
Comida para animais domésticos Veganismo Snack caninos Cachorro Oligossacarídeos. Pet food Veganism Canine snack Dogs Oligosaccharide. Comida para animales domésticos Veganismo Snacks caninos Cachorro Oligosacáridos. |
description |
Pet food accounts for more than 60% of the total sales in the pet market, with emphasis on products with the addition of functional ingredients and health claims. The objective of the present study was to manufacture vegan canine biscuits, as snacks, containing the following functional ingredients: inulin, blackberry flour (BBF), and hydrolyzed soy protein (HSP). Four formulations were made, as follows: CB1, a control formulation, without the addition of inulin, BBF, and HSP. For the other formulations, the amount of BBF and HSP was set at 50 and 35 g/kg, respectively, and the inulin contents were 30, 60, and 90 g/kg, for the formulations CB2, CB3, and CB4, respectively. All biscuits were evaluated for their technological properties. The increase in inulin significantly reduced the hardness of the biscuits from 30 N (CB1) to 20 N (CB3 and CB4). The biscuits with blackberry exhibited a pink color, which shows that this natural ingredient can be used as a food coloring ingredient, thus avoiding the use of synthetic additives. CB3 and CB4 had the same acceptance as CB1, indicating no sensory rejection of the ingredients by the dogs. The BBF increased (p-value<0.05) the total phenolics content and the antioxidant capacity, and inulin increased (p-value<0.05) the prebiotic activity in relation to the control. The study demonstrated that color-conferring ingredients with bioactive compounds can be used in canine biscuits formulations, with no changes in the sensory acceptance, which can be an effective alternative to include the functional ingredients while maintaining the health appeal and clean label of the products. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-02-28 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/12987 10.33448/rsd-v10i2.12987 |
url |
https://rsdjournal.org/index.php/rsd/article/view/12987 |
identifier_str_mv |
10.33448/rsd-v10i2.12987 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/12987/11620 |
dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Research, Society and Development |
publisher.none.fl_str_mv |
Research, Society and Development |
dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 10 No. 2; e57510212987 Research, Society and Development; Vol. 10 Núm. 2; e57510212987 Research, Society and Development; v. 10 n. 2; e57510212987 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
instname_str |
Universidade Federal de Itajubá (UNIFEI) |
instacron_str |
UNIFEI |
institution |
UNIFEI |
reponame_str |
Research, Society and Development |
collection |
Research, Society and Development |
repository.name.fl_str_mv |
Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
repository.mail.fl_str_mv |
rsd.articles@gmail.com |
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1797052783988310016 |