Evaluation of quality and acceptability of pet pasta with buffalo tripe powder

Abstract

The study was undertaken with the objective of optimizing the level of tripe powder in the formulary of pet pasta. Two levels of tripe powder viz., 2.5 per cent (T1 ) and five per cent (T2 ) were added in the control formulation replacing the cereal flour mix. The samples were subjected to proximate analysis, palatability/acceptability assessment test and preference test. The moisture, dry matter, crude fiber and total ash contents did not vary significantly between the treatments. T2 had significantly (p<0.01) higher crude protein, crude fat and energy content and significantly (p<0.01) lower carbohydrate content among the samples. T2 had high palatability scores when compared to other samples. The intake ratio analysis showed that T2 had significantly (p<0.05) higher intake per cent than T1 and control (p<0.01) and was thus selected as the best formulation. T2 with 6.54±0.24 per cent moisture, 10.44±0.50per cent fat, 16.46±0.60per cent protein, 64.71±0.73 per cent carbohydrate and energy value 418.63±2.64 Kcal/100g could be categorised as dry type pet food based on NRC recommendations (2006).

Keywords

• buffalo tripe
• acceptability
• pet pasta