PSVIII-2 Baked biscuits utilizing spray dried plasma products.

Abstract Baked biscuits utilize various flours and ingredients for ideal texture and product quality. Alternative ingredients to enhance or impact texture, palatability, or health benefits can be useful for baked biscuit manufacturing. Spray dried plasma (SDP) or Cravings (hydrolyzed plasma) are high protein ingredients utilized in pet food for functional texture properties, enhancing palatability, or supporting overall health. The objective was to evaluate how SDP or Cravings inclusion impacts texture and palatability of baked biscuits utilizing wheat gluten. Two studies were conducted. Study one evaluated texture with 1, 3, or 6% SDP or Cravings replacing up to 100% vital wheat gluten in the control formula. Study two evaluated palatability and texture of baked biscuits utilizing 1% SDP or Cravings to replace wheat gluten in control formula. Palatability testing was conducted with 20 dogs for a 2-day tests. Baked biscuits were made by preparing the dough utilizing a KitchenAid mixer equipped with a dough hook, rolling out by hand to a set depth and size, and then baking to moisture level of less than 10%. Three replicate batches of each formula were completed for analysis per study. 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 of 2 cm x 7 cm were placed over the two-bridge span spaced 2.5 cm apart to measure maximum force (hardness), fracturability, and stiffness to determine texture. Five baked biscuits per treatment were analyzed for texture from each replicate batch. Digital calipers were utilized to measure biscuit dimensions and volume. All formulas utilizing SDP or Cravings were successful in producing baked biscuits. Comparisons between treatments were within each level. In study one, 1% and 3% Cravings was higher (P < 0.05) in hardness, stiffness and fracturability compared to 1% and 3% SDP and the respective Control for each level. At 6% Cravings, was lower (P < 0.05) in hardness and higher (P < 0.05) in stiffness and fracturability compared to 6% SDP and control. At all levels, SDP and Control were not different. In study 2, utilizing 1% SDP or Cravings for palatability testing, hardness and stiffness were similar, while fracturability was higher (P < 0.05) compared to control, with SDP intermediate. Palatability was increased (P < 0.05) with 1% SDP, while 1% Cravings was neutral compared to control. In conclusion, SDP And Cravings can be incorporated into baked biscuits as a processing aide to impact hardness depending on ingredient matrix and target, while SDP also improves palatability. Overall, both SDP and Cravings can be an alternative to vital wheat gluten to maintain or enhance product quality.