Thumbnail Image

Theses

Browse

20171
Reset filters
Subject: Animal Nutrition × Author: Chauhan, Prince × Start date: 1990 × Thesis Type: M.V.Sc. ×
Reset filters

Search Results

Now showing 1 - 1 of 1
  • Thumbnail Image
    ThesisItemOpen Access
    FORMULATION, PREPARATION AND NUTRITIONAL EVALUATION OF DOG BISCUITS
    (CSKHPKV, Palampur, 2017-07-07) Chauhan, Prince; Rani, Daisy
    ABSTRACT Specific ingredients of new formula was used to prepare NF (new formula) biscuits and OF (old formula) biscuits by using existing formula of university. One lot of NF was baked for 25 minutes (NF25), one lot for 35 minutes (NF35) & one lot for 45 minutes (NF45). The biscuits of old formula (OF) were baked for 30 minutes (OF30). After forming dough from all mixed ingredients, dough was rolled and ¼ inch thick biscuits were cut with the help of cookie cutters. All the biscuits were baked in a pre-heated oven at 300o F. Biscuits were then left in oven (after turning it off) for another 20 minutes. Biscuits of NF were brushed with slightly beaten egg white for glaze and that of OF30 were coated thin paste of chicken flavor masala (MDH). On the next day biscuits were once again dried at 700 F in preheated hot air oven for 5 hours. The biscuits were then stored in air-tight containers for chemical composition, energy, mineral analysis and for preference and palatability studies. Chemical composition was again analysed after one month period to study storage loss. NF had the higher mineral content than OF. The energy content of NF biscuits was higher than OF. Two experimental studies were conducted using five dogs to measure palatability and preference. The Research concluded that biscuits of new formula should be baked at 3000 F for 35 minutes in pre-heated oven and the new variety of biscuits had more fibre, NFE, minerals and more preferred and more palatable for dogs but 13.77 per cent more costly compared to the old one.