Formulation, Nutritional Evaluation, and Storage Stability of Functional Nutri-Cereal and Chicken Powder-Based Biscuits for Companion Pet Nutrition
4 affiliations
- 1Graphic Era (Deemed to be University) , , , ,
- 2Indian Institute of Technology Kharagpur , , ,
- 3Anand Agriculture University , , , ,
- 4King Saud University , , PO Box 2457, ,
Abstract
This study developed gluten-free functional biscuits for companion pets using malted pearl millet flour, malted green gram flour, chicken powder, egg white, and stevia. Five formulations (T1–T5) and a wheat flour control (C) were evaluated for proximate composition, physicochemical characteristics, antioxidant properties, fatty acid profile, phenolic compounds, amino acid composition, and storage stability. Significant differences (p < 0.05) were observed among formulations for nutritional composition, color attributes, texture, total phenolic content (TPC), total flavonoid content (TFC), antioxidant activity, peroxide value, and free fatty acids. Based on the overall nutritional, functional, and physicochemical characteristics, formulation T2 was selected as the optimum biscuit. UHPLC analysis identified eight phenolic compounds in T2, with quercetin (2.148 mg/g) and sinapic acid (2.018 mg/g) as the predominant compounds. GC–MS analysis revealed higher concentrations of beneficial fatty acids in T2, while amino acid profiling demonstrated increased levels of histidine, threonine, methionine, cysteine, tryptophan, and isoleucine compared with the control. During 56 days of storage in HDPE packaging, moisture, peroxide value, free fatty acids, and microbial counts increased significantly (p < 0.05), whereas T2 maintained acceptable microbial quality (2.55 × 102 CFU/mL) throughout storage. These findings show that T2 is a nutritionally superior, shelf-stable functional biscuit with potential for companion pet nutrition.
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BibTeX
@article{sharma2026formulation,
title = {{Formulation, Nutritional Evaluation, and Storage Stability of Functional Nutri-Cereal and Chicken Powder-Based Biscuits for Companion Pet Nutrition}},
author = {Samiksha Sharma and Pushpanjali Purohit and Pankaj Gautam and Bhupendra M. Ghodki and Krishna Aayush and Sumit Jadaun and Ankita Dobhal and Sanjay Kumar and Afzal Hussain},
journal = {ACS Omega},
year = {2026},
month = oct,
doi = {10.1021/acsomega.6c03752},
url = {https://pubs.acs.org/acsodf/article/11/41/62652/5446552/Formulation-Nutritional-Evaluation-and-Storage},
note = {CC BY-NC-ND 4.0},
}
RIS
TY - JOUR
TI - Formulation, Nutritional Evaluation, and Storage Stability of Functional Nutri-Cereal and Chicken Powder-Based Biscuits for Companion Pet Nutrition
AU - Samiksha Sharma
AU - Pushpanjali Purohit
AU - Pankaj Gautam
AU - Bhupendra M. Ghodki
AU - Krishna Aayush
AU - Sumit Jadaun
AU - Ankita Dobhal
AU - Sanjay Kumar
AU - Afzal Hussain
PY - 2026
DA - 2026/10/07
JO - ACS Omega
DO - 10.1021/acsomega.6c03752
UR - https://pubs.acs.org/acsodf/article/11/41/62652/5446552/Formulation-Nutritional-Evaluation-and-Storage
AB - This study developed gluten-free functional biscuits for companion pets using malted pearl millet flour, malted green gram flour, chicken powder, egg white, and stevia. Five formulations (T1–T5) and a wheat flour control (C) were evaluated for proximate composition, physicochemical characteristics, antioxidant properties, fatty acid profile, phenolic compounds, amino acid composition, and storage stability. Significant differences (p < 0.05) were observed among formulations for nutritional composition, color attributes, texture, total phenolic content (TPC), total flavonoid content (TFC), antioxidant activity, peroxide value, and free fatty acids. Based on the overall nutritional, functional, and physicochemical characteristics, formulation T2 was selected as the optimum biscuit. UHPLC analysis identified eight phenolic compounds in T2, with quercetin (2.148 mg/g) and sinapic acid (2.018 mg/g) as the predominant compounds. GC–MS analysis revealed higher concentrations of beneficial fatty acids in T2, while amino acid profiling demonstrated increased levels of histidine, threonine, methionine, cysteine, tryptophan, and isoleucine compared with the control. During 56 days of storage in HDPE packaging, moisture, peroxide value, free fatty acids, and microbial counts increased significantly (p < 0.05), whereas T2 maintained acceptable microbial quality (2.55 × 102 CFU/mL) throughout storage. These findings show that T2 is a nutritionally superior, shelf-stable functional biscuit with potential for companion pet nutrition.
SN - 2470-1343
ER -