The use of protein binders and sorghum crisps as potential ingredients in a cereal bar for dogs
2021
Pezzali, Julia Guazzelli | Tsai, Weilun | Koppel, Kadri | Aldrich, Charles Gregory
This study aimed to evaluate the inclusion of different protein binders and sorghum crisps in cereal bars for dogs and their effect on sensory properties, product texture, and dog preference. Fifteen cereal bars were developed in which three crisp sources (rice crisp, white and red sorghum crisp) and five sources of binders (corn syrup, spray dried plasma, gelatin, albumin, and egg product) were evaluated. An interaction effect between binder and crisp sources was found for textural properties (p <.05). A total of 103 volatile compounds were identified and semi‐quantified in the cereal bar samples, with aldehydes being the most represented. Unlike crisp source, protein binders played a major role on sensory properties and impacted the dog's preference. This study suggests that sorghum crisps and protein binders may be used in cereal bars for dogs; however, considerations regarding sensory attributes and dog's preference should be taken to maximize product acceptance. PRACTICAL APPLICATIONS: This is the first study to report information regarding the use of novel ingredients in a cereal bar application for dogs. The findings observed wherein provide a comprehensive understanding about product development and the impact of ingredients on final product quality, sensory properties, and animal preference. The methodologies and outcomes of our work can be directly translated to the pet food industry to aid in the development of dog treats.
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