Canine vegan biscuits with prebiotics

• Grant number: 16/10936-1
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: January 01, 2017
• End date: December 31, 2017
• Field of knowledge: Agronomical Sciences - Animal Husbandry - Animal Nutrition and Feeding
• Principal Investigator: Maria Teresa Pedrosa Silva Clerici
• Grantee: Caroline Mantovani Celegatti
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil

Abstract

Brazil has the second largest population of pets, being behind by the United States. Among the different sectors of pet industry and market, canine products that are related to the owners' lifestyle of provide them an even closer relationship. There are a growing number of consumers, supporters of veganism that end up including this lifestyle in their pets. In this context, the aim of this study is to prepare vegan dog biscuits added with functional ingredients like inulin and blackberry and evaluate through technological physicochemical and sensory analyses to obtain a high functional quality product. This project will be performed as follows: evaluation of physicochemical and rheological properties of refined wheat flour. Thus, four different formulations of vegan biscuit: three of them with the addition of inulin prebiotic, freeze-dried blackberry and hydrolyzed soy protein and one as control formulation will be produced. Biscuits will be tested for technological and physico-chemical for the selection of the best sensory tests formulations for dogs of acceptability and palatability. It will be used the Scott-Knott test (p <0.05), as comparative statistical evaluation between means. (AU)