Biscoitos caninos veganos produzidor com inulina a farinha de amora
| Autor: | Pedro Henrique Campelo, Caroline Mantovani Celegatti, Thaísa de Menezes Alves Moro, Aline de Souza Lopes, Maria Teresa Pedrosa Silva Clerici, Ana Paula Aparecida Pereira, Glaucia Maria Pastore |
|---|---|
| Rok vydání: | 2021 |
| Předmět: |
030309 nutrition & dietetics
Oligosaccharide medicine.medical_treatment Comida para animales domésticos Inulin Pet food 03 medical and health sciences chemistry.chemical_compound Ingredient Dogs Health claims on food labels Snack caninos medicine Food science Soy protein General Environmental Science 0303 health sciences Oligossacarídeos Comida para animais domésticos Oligosacáridos Prebiotic Veganismo 0402 animal and dairy science 04 agricultural and veterinary sciences Snacks caninos 040201 dairy & animal science Food coloring Antioxidant capacity chemistry Cachorro Canine snack General Earth and Planetary Sciences Veganism |
| Zdroj: | 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 Research, Society and Development Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
| ISSN: | 2525-3409 |
| DOI: | 10.33448/rsd-v10i2.12987 |
| Popis: | 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 |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|