Utilizing surplus bread as an ingredient in dog food: Evaluating baking and extrusion processing on physicochemical properties and in vitro digestibility performance

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dc.authoridMert, Behic/0000-0001-8450-8810
dc.authoridMEVLIYAOGULLARI, ERCAN/0000-0003-3333-1490
dc.contributor.authorMevliyaogullari, Ercan
dc.contributor.authorKarsli, Mehmet Akif
dc.contributor.authorMert, Behic
dc.date.accessioned2025-01-21T16:55:50Z
dc.date.available2025-01-21T16:55:50Z
dc.date.issued2023
dc.departmentKırıkkale Üniversitesi
dc.description.abstractThis study probed the effects of integrating surplus bread crumbs (BC) into dog food formulations, examining the resulting influence on the rheological, physicochemical, and in vitro digestibility properties of the products processed using baking and extrusion methods. Increasing BC concentration led to increased mean cold viscosity values, decreased peak and paste viscosity, higher expansion indices, and lower bulk density. Lightness of the samples (L* values) increased significantly with higher BC ratios, resulting in lighter-colored products. The hardness of the extrudates ranged between 23.1 N and 49.4 N, and decreased with increasing BC ratios. This suggested changes in structural properties due to the addition of BC. Microstructural analysis using scanning electron microscopy demonstrated a more homogeneous matrix in BC containing samples, possibly due to in-teractions between the gelatinized starch and denatured gluten proteins from the BC. The in vitro apparent di-gestibility coefficients showed no significant variation in dry matter digestibility across BC ratios, while crude protein digestibility decreased and nitrogen-free extract digestibility increased with higher BC ratios. Specific Mechanical Energy (SME) values were found to be lower in BC-containing samples (p<0.05), indicating potential energy-saving benefits during the production process.
dc.description.sponsorshipKirikkale University Research Fund (KU BAP) [2022/013]
dc.description.sponsorshipThe authors declare that they have no competing interests, financial or otherwise, related to the research conducted in this study. The funding for this research was provided by the Kirikkale University Research Fund (KU BAP, No: 2022/013), which had no influence on the study design, data collection, data interpretation, or manuscript preparation.
dc.identifier.doi10.1016/j.jcs.2023.103741
dc.identifier.issn0733-5210
dc.identifier.issn1095-9963
dc.identifier.scopus2-s2.0-85165597026
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.jcs.2023.103741
dc.identifier.urihttps://hdl.handle.net/20.500.12587/25855
dc.identifier.volume113
dc.identifier.wosWOS:001051046100001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherAcademic Press Ltd- Elsevier Science Ltd
dc.relation.ispartofJournal of Cereal Science
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241229
dc.subjectPet food formulation; Bread waste; Baking; Extrusion
dc.titleUtilizing surplus bread as an ingredient in dog food: Evaluating baking and extrusion processing on physicochemical properties and in vitro digestibility performance
dc.typeArticle

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