FORMULATION, PREPARATION AND NUTRITIONAL EVALUATION OF DOG BISCUITS
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Date
2017-07-07
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CSKHPKV, Palampur
Abstract
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.
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