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

Abstract

Simple SummaryThe 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.AbstractThe 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.

Processing traits and digestibility of extruded dog foods with soy protein concentrate

“…The energy transference to mass induced physicochemical transformations with higher starch cooking, which influenced positively the formation of the kibbles that showed higher expansion and lower density (Riaz, ). These physical attributes are important when considering the appearance, shape and palatability of the food (Aldrich & Koppel, ; Donfrancesco, Koppel, Swaney‐Stueve, & Chambers, ; Koppel et al., ), which is relevant from a commercial standpoint. It is unclear, however, why the sSCP product induced less viscosity development than the cSPC.…”

Influence of dietary fiber on macrostructure and processing traits of extruded dog foods

“…Dietary fiber is a highly structured and unexpandable material with variable water absorption capacity; that can affect viscosity, mass flow inside the barrel, and formation of cellular structure in the extrudates (Karkle et al, 2012a). Due to this, kibble expansion and important textural characteristics such as hardness and crispness may be altered by fiber (Karkle et al, 2012a), thus changing the sensory attributes and palatability (Koppel et al, 2015).…”

The effects of fiber source on extrusion processing parameters and kibble characteristics of dry cat foods

“…One of the most prominent fiber sources added to pet food is cellulose from the paper pulping industry ( Burrows et al, 1982 ; Koppel et al, 2015 ). However, this ingredient is costly compared to other dietary components.…”