sensory analysis of extruded pet food with rendered

Evaluation of animal byproducts for use in modern pet

Particle size analysis of beef meat and bone meal (BMBM) and chicken byproduct meal (CBPM) main effect least Protein Meal in an Extruded Pet Food Materials Methods Materials Methods - BMBM 0 00 2 00 4 00 6 00 8 00 10 00 12 00 consumer sensory factors identifying foods as

2014 OPEN ACCESS animals

extruded pet foods Sensory analysis of pet foods provides an additional tool in helping to understand both consumer and pet behavior For example Lin et al studied selected processing effects such as fat source and moisture content with sensory analysis techniques [9] These authors focused on selected pet food

Dog food

Dog food is food specifically formulated and intended for consumption by dogs and other related canines Dogs are considered to be omnivores with a carnivorous bias They have the sharp pointed teeth and shorter gastrointestinal tracts of carnivores better suited for the consumption of meat than of vegetable substances yet also have 10 genes that are responsible for starch and glucose

Winning consumers via extrusion cooking of nutritious cereals

Sensory analysis is an objective evaluation by trained tasters this tool is indispensable to assess the newly developed products Once sensory targets are clearly identified one part of the product development consists of understanding the impact of the extrusion process on the physicochemical and sensory properties of the extruded products

Journal of Cereal Science

Dog food Sensory Sorghum Palatability ABSTRACT Globally sorghum is an important cereal crop with limited use in the pet food industry Pet food acceptance and palatability assessments relate to both pet owners as the product purchasers and the pets as the actual con-sumers

Physicochemical Characterization of Extruded Blends of

Jun 26 2009The objective of this work was to prepare extruded blends of corn starch supplemented with whey protein concentrate and Agave tequilana fiber (AF) The extruded blends were prepared by blending whey protein concentrate (WPC 80 25%) with a mixture of corn starch (60% 67% and 74%) and A tequilana fiber (1% 8% and 15%) and then adjusting its pH (5 and 8) The extrusion process

Effects of lipids and processing conditions on the sensory

The effects of fat type fat content and initial moisture content on the sensory attributes of extruded dry pet food were studied A Difference-from-Control descriptive analysis was used to evaluate the extrudate sensory characteristics every 2 to 3 months for 14 months

WO2013177143A1

Formulation choices and/or process parameters can be used to modify the texture of extrusion cooked food products Interactions between formulation choices and process parameters may be used in concert to produce extrusion cooked food products of low density and low hardness Low density and low hardness may make the kibble texture easier or more pleasant to chew or swallow

Sensory analysis and acceptability of pet food

Knowing the sensory profile of pet food can then be useful in product development in order to relate the descriptive data with palatability data from pets and to understand specific sensory attributes that drive pet liking At the same time descriptive analysis can help

Optimizing the sensory characteristics and acceptance of

Lin et al (1998) used a human sensory panel to evaluate the effects of extrusion parameters (fat type fat content and initial moisture content) on the sensory characteristics of extruded dry pet food during storage The panel rated the perceived intensities of a set of pre‐determined aroma hue and (manual) texture attributes relative to

Animals

Pet foods are expected to have a shelf-life for 12 months or more Sensory analysis can be used to determine changes in products and to estimate products' shelf-life The objectives of this study were to (1) investigate how increasing levels of oxidation in rendered protein meals used to produce extruded pet food affected the sensory properties and (2) determine the effect of shelf-life on

Kadri Koppel Ph

Sorghum Checkoff 2015 Pet food feeding guide Principal Investigator $9 500 Fats and Proteins Research Foundation The impact of rendered protein meal level of oxidation 2015 on shelf life and acceptability in extruded pet foods: determining sensory limits for oxidation Principal Investigator $29 500 Sorghum Checkoff 2014

The Effects of Cooking Process and Meat Inclusion on Pet

The pet food industry is an important portion of the food and feed industries in the US The objectives of this study were (1) to determine cooking method (baking or extrusion) meat inclusion (0 or 20%) and extrusion thermal to mechanical energy ratios (low medium and high) effects on sensory and volatile properties of pet foods and (2) to determine associations among sensory and volatile

Natural pet food: A review of natural diets and their

Differences in natural ingredient processing highlight the difficulties in classifying ingredients or pet food products as natural Therefore identifying natural ingredients is a complex process in which it is critical to have a thorough understanding of ingredients through

Functional extruded snacks with lycopene and soy protein

The study of optimum operating conditions of extruded snack food with tomato powder Journal of Food Process Engineering v 29 n 1 p 1-21 2006 [ Links ] IBANOGLU S et al Physical and sensory evaluation of a nutritionally balanced gluten–free extruded snack Journal of Food Engineering v 75 n 4

The Impact of Rendered Protein Meal Oxidation Level on

Sensory analysis can be used to determine changes in products and to estimate products' shelf-life The objectives of this study were to (1) investigate how increasing levels of oxidation in rendered protein meals used to produce extruded pet food affected the sensory properties and (2) determine the effect of shelf-life on pet owners

Evaluation of oxidized rendered protein meals in pet foods

The oxidized meal led to a shorter shelf life (P 0 05) in the finished food by PV analysis but sensory analysis by quick assessment did not completely corroborate these findings These results suggest that PV doesn't fully describe rendered protein meal stability or have a direct impact on shelf life for consumers but may have a negative

The Effects of Cooking Process and Meat Inclusion on Pet

Abstract The pet food industry is an important portion of the food and feed industries in the US The objectives of this study were (1) to determine cooking method (baking or extrusion) meat inclusion (0 or 20%) and extrusion thermal to mechanical energy ratios (low medium and high) effects on sensory and volatile properties of pet foods and (2) to determine associations among sensory

Sensory analysis of pet foods

Pet food palatability depends on first and foremost on the pet and is related to the pet food sensory properties such as aroma texture and flavor Sensory analysis of pet foods may be conducted by humans via descriptive or hedonic analysis pets via acceptance or preference tests and through a number of instrumental analysis methods Sensory

Natural pet food: A review of natural diets and their

Differences in natural ingredient processing highlight the difficulties in classifying ingredients or pet food products as natural Therefore identifying natural ingredients is a complex process in which it is critical to have a thorough understanding of ingredients through

Pet and owner acceptance of dry dog foods manufactured

Sep 01 2018Pet foods extruded with sorghum fractions and with control grains exhibited similar characteristics • Pet foods were accepted at the same level by pet owners • Pet foods palatability was similar across extruded sorghum samples and control sample • Sorghum has great potential to be used in pet food formulation

Impact of extrusion processing conditions on lipid

Aug 19 2015The samples of extruded flaxseed meal were considered to be of good quality as indicated by low levels of FFA initially No significant (p ≤ 0 05) changes in FFA were found at the end of 30 days for extruded samples treated at low or extreme BET SS FR and FM conditions FFA contents increased when operating temperature moisture level of initial feed material and duration of the

Winning consumers via extrusion cooking of nutritious cereals

Sensory analysis is an objective evaluation by trained tasters this tool is indispensable to assess the newly developed products Once sensory targets are clearly identified one part of the product development consists of understanding the impact of the extrusion process on the physicochemical and sensory properties of the extruded products

Importance of Aroma in Petfood Palatability

Unlike humans pets do not talk They cannot 'describe' why they like food A but not food B or vice versa Therefore pet owners look for pets' behavioral signals of accepting or rejecting the foods First Choice observation In pets olfaction (sense of smell) is believed to play a key role in sensory experience and petfood preference

How the odor of pet food influences pet owners' emotions

Jan 01 2020The English questionnaire was used for the food study and the dog food study in USA 2 4 Data Analysis Sensory data from the RATA questions were interpreted as 4 points scale and the scores were considered as continuous to allow the measurement of the intensity of the odor notes (Meyners et al 2016) A Principal Component Analysis (PCA

Sensory Evaluation Equipment Gathers

Sep 25 2007Sensory evaluation (or sensory analysis) is the in-demand scientific discipline in processing It uses a number of tools especially the human senses as data-gathering tools Taste texture mouthfeel aroma appearance all are scored by panels of human assessors to generate data for statistical analysis

Alavi Sajid

Novel fortified blended foods: Preference testing with infants and young children in Tanzania and descriptive sensory analysis 2018 83: 2343-2350 Effects of milling sorghum into fractions on yield nutrient composition and their performance in extrusion of dog food 2018 Alvarenga I C Ou Z

Pet Food Extrusion Research Articles: PetfoodIndustry

Aug 19 2020Find the latest articles research and analysis on pet food extrusion the most common way to make mass-quantity dry and dog food products such as kibble from the editors of Petfood Industry magazine Topics include high-meat pet food formulas safety and maintenance and extrusion-baked pet foods Register for free to access premium content

Pet Food Extrusion Research Articles: PetfoodIndustry

Aug 19 2020Find the latest articles research and analysis on pet food extrusion the most common way to make mass-quantity dry and dog food products such as kibble from the editors of Petfood Industry magazine Topics include high-meat pet food formulas safety and maintenance and extrusion-baked pet foods Register for free to access premium content