Next Article in Journal / Special Issue
Assessing Food Preferences in Dogs and Cats: A Review of the Current Methods
Previous Article in Journal
The Choice of Diet Affects the Oral Health of the Domestic Cat
Previous Article in Special Issue
Pet Food Palatability Evaluation: A Review of Standard Assay Techniques and Interpretation of Results with a Primary Focus on Limitations
Open AccessArticle

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

Sensory Analysis Center, Department of Human Nutrition, Kansas State University, 1310 Research Park Drive, Manhattan, KS 66502, USA
Department of Veterinary Clinic and Surgery, College of Agricultural and Veterinarian Sciences, São Paulo State University (UNESP), Via de Acesso Prof. Paulo Donato Castellane, s/n, Jaboticabal, SP 14.884-900, Brazil
Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA
Author to whom correspondence should be addressed.
Academic Editor: Marina von Keyserling
Animals 2015, 5(1), 110-125;
Received: 1 December 2014 / Revised: 29 January 2015 / Accepted: 5 February 2015 / Published: 16 February 2015
(This article belongs to the Special Issue Palatability of Pet Food)
The results from this research indicate that fibers have an effect on extruded pet food texture and palatability. These results may help pet food companies select ingredients for successful product formulations.
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. View Full-Text
Keywords: dog food; extruded; fiber; palatability, sensory analysis dog food; extruded; fiber; palatability, sensory analysis
Show Figures

Figure 1

MDPI and ACS Style

Koppel, K.; Monti, M.; Gibson, M.; Alavi, S.; Donfrancesco, B.D.; Carciofi, A.C. The Effects of Fiber Inclusion on Pet Food Sensory Characteristics and Palatability. Animals 2015, 5, 110-125.

Show more citation formats Show less citations formats

Article Access Map by Country/Region

Only visits after 24 November 2015 are recorded.
Search more from Scilit
Back to TopTop