PS6-24. Incorporating Spray Dried Plasma into Non-wheat Biscuits.

Clicks: 10
ID: 330534
2026
Free PDF
Article Quality & Performance Metrics
Overall Quality
Not rated
Combines reader engagement with the AI quality analysis. This article has not been analysed, so there is no overall score — reader engagement is measured and shown alongside.
AI Quality Assessment
Not analyzed
Readership in this journal
Emerging

Ranked #806 of 847 articles by views in italian journal of animal science

Most read Least read

Bar heights use a square-root scale. Only the 120 most-read articles are drawn; the journal has 847 in total.

Mint this article as an NFT
Not yet minted

Create a permanent, verifiable on-chain record of this article on the Scimatic Network. The NFT is held in your Journament account, and you can withdraw it to your own wallet at any time.

5 SUSD one-off · no wallet required
Sign in to mint
Abstract
Abstract Baked biscuit integrity, palatability, and product quality are influenced by ingredient composition. Non-wheat biscuits present challenges to maintain shape and structure. Spray dried plasma (SDP) and Savorings are high protein ingredients utilized in pet food for functional texture properties and for enhancing palatability. Study objectives were to evaluate SDP or Savorings inclusion on texture and palatability of two baked non-wheat biscuit formulas with or without egg. Study one evaluated texture with 1.5 or 3% SDP or Savorings replacing chicken meal or egg in respective control formulas. Study two evaluated palatability of biscuits with 1.5% SDP or Savorings replacing chicken meal. Palatability testing was conducted with 20 dogs for a 2-day test. Non-wheat biscuits were made by preparing the dough with a standard kitchen mixer, manually rolling the dough to a set depth and size (5 x 5 cm), and then baking to < 10% moisture. Four replicate batches of each formula were completed for texture analysis. Texture was measured on a TA.XT Plus utilizing an adjustable bridge with a rounded-end knife probe for a 3-point bend. Baked biscuits (5 x 5 cm) were placed over the bridge spaced 2.5 cm apart to measure maximum force (hardness) and distance to break (fracturability) to determine texture. Ten baked biscuits per treatment were analyzed for texture from each replicate batch. In both studies, all formulas utilizing SDP or Savorings were successful in producing baked biscuits and comparisons between treatments for texture were within formula type. In study one, both SDP and Savorings linearly (P < 0.05) increased hardness in both formulas. Fracturability linearly (P < 0.05) decreased with increasing level of Savorings when replacing chicken meal and showed an increasing quadratic trend when replacing egg. Increasing levels of SDP tended to linearly (P = 0.06) decrease fracturability when replacing egg and showed an increasing quadratic (P = 0.07) response when replacing chicken meal. In study two, biscuits with 1.5% SDP or Savoring replacing chicken meal for the palatability were similar. In conclusion, SDP and Savorings can be incorporated into baked non-wheat biscuits as a processing aid to impact hardness depending on ingredient matrix, while having neutral palatability. Overall, both SDP and Savorings can be an alternative to chicken meal or egg to maintain or enhance biscuit texture quality.
Reference Key
openalex_W7214769997 Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Joy M Campbell, Angela Smith, Lindsey Bouska
Are you one of these authors? Claim your profile
Journal italian journal of animal science
Year 2026
DOI
10.1093/jas/skag272.453
URL
https://doi.org/10.1093/jas/skag272.453
Keywords Keywords not found

Citations

No citations found. To add a citation, contact the admin at info@scimatic.org

Comments

No comments yet. Be the first to comment on this article.