article Open Access
Comparative evaluation of agro-byproducts as natural fiber sources on the quality characteristics of dog treats
International Journal of Advanced Biochemistry Research · 2026 · Vol. 10(3) · pp. 464–467
Ambesh Kumar Pandey✉Meena GoswamiVikas PathakChirag SinghSanjay Kumar BhartiAmit SinghMohini TripathiShipra TiwariChaple Pooja M
Abstract
The present study was carried out to comparatively evaluate the effect of incorporation of selected agro byproducts as natural fiber sources on the quality characteristics of dog treat. Dog treats incorporated with pea pod powder and gram pod powder at 5% level replacing refined wheat flour were compared with control for various physico-chemical properties, textural characteristics, color parameters and palatability scores. The mean pH values decreased slightly with incorporation of fiber enriched agro byproducts, while moisture content, ash content, water activity and crude fiber content increased significantly (P
African Botany and Ecology StudiesFood Drying and ModelingFood composition and propertiesPalatabilityFiberMoistureWater contentWhole wheatPoint of delivery
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