Treats are offered to dogs to reinforce the animal-owner bond and as rewards. Wheat, which contains gluten (gliadin and glutenin proteins), is often used in treats. The US is a leading producer of sorghum which might be an alternative; however, it does not have functional properties to form viscoelastic doughs, because is mainly composed of kafirin protein. Therefore, the objectives of this study were to determine the effects of supplementing soluble animal proteins in whole sorghum rotary molded baked dog treats on dog preference, sensory attributes, and oxidation rate. The treats were produced in triplicate in a 2x4 + 1 augmented factorial arrangement of treatments. Two whole sorghum flours (WWS and WRS), four protein sources [none (NC), spray-dried plasma (SDP), egg protein (EP), and gelatin (GL)], and a positive control with wheat (WWF-GTN) were evaluated. A preference ranking test with twelve dogs was performed. Additionally, five trained panelists scored the intensity of appearance, aroma, flavor, texture/mouthfeel, and aftertaste attributes. Finally, the treats were stored at 30°C and 60% RH, and hexanal concentrations were measured on days 0, 28, 56, and 112. The data was analyzed using the statistical software SAS for the animal and oxidation rate evaluations with significance considered at P<0.05. The descriptive sensory evaluation data was analyzed using multivariate analysis (XLSTAT). The dogs did not detect differences among WWF-GTN, WWS, or WRS treats when evaluated together. However, the WWF-GTN, WWS-SDP and WWS-EP treatments were preferred among the white sorghum treatments. The EP treatments led to some consumption difficulties by dogs because of their hard texture. The panelists reported a high degree of variation in the appearance and texture across treatments. The WRS and WWS treats with SDP or EP were darker, while NC treats had more surface cracks. Initial crispness, hardness, and fracturability were higher in EP treatments compared to all other sorghum treatments. The predominant flavor and aftertaste identified were “grainy.” The hexanal values for all treats were <1.0 mg/kg except for the EP treatments that had higher values (2.0-19.3 mg/kg) across the shelf-life test. This work indicated that the replacement of WWF-GTN by WWS and WRS, along with soluble animal proteins like SDP or GL would produce comparable preference by dogs, oxidation rates, product aromatics, flavor, aftertaste attributes, and, at a lower degree, product texture.

中文翻译：

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添加可溶性动物蛋白的高粱烘焙食品的感官属性、狗偏好排名和氧化率评估

向狗提供零食以加强动物主人的联系并作为奖励。小麦含有麸质（麦醇溶蛋白和麦谷蛋白），常用于零食。美国是高粱的主要生产国，可能是替代品；然而，它不具有形成粘弹性面团的功能特性，因为它主要由高定蛋白组成。因此，本研究的目的是确定在全高粱旋转模制烤狗零食中添加可溶性动物蛋白对狗的偏好、感官属性和氧化率的影响。治疗以 2x4 + 1 增强因子排列的治疗方式一式三份产生。两种全高粱粉（WWS 和 WRS），四种蛋白质来源 [无 (NC)、喷雾干燥血浆 (SDP)、鸡蛋蛋白 (EP) 和明胶 (GL)]，并评估了小麦的阳性对照（WWF-GTN）。对十二只狗进行了偏好排序测试。此外，五名训练有素的小组成员对外观、香气、风味、质地/口感和回味属性的强度进行评分。最后，将零食储存在 30°C 和 60% RH 下，并在第 0、28、56 和 112 天测量己醛浓度。使用统计软件 SAS 分析数据以评估动物和氧化率，并考虑显着性P＜0.05。使用多变量分析（XLSTAT）分析描述性感官评估数据。当一起评估时，这些狗没有发现 WWF-GTN、WWS 或 WRS 治疗之间的差异。然而，在白高粱处理中，WWF-GTN、WWS-SDP 和 WWS-EP 处理更受青睐。由于质地坚硬，EP 处理导致狗的一些消费困难。小组成员报告了处理过程中外观和质地的高度变化。使用 SDP 或 EP 处理的 WRS 和 WWS 处理颜色较深，而 NC 处理的表面裂纹较多。与所有其他高粱处理相比，EP 处理的初始脆度、硬度和易碎性更高。确定的主要风味和回味是“颗粒感”。所有处理的己醛值均小于 1.0 mg/kg，除了 EP 处理在保质期测试中具有更高的值 (2.0-19.3 mg/kg)。这项工作表明，用 WWS 和 WRS 替换 WWF-GTN 以及 SDP 或 GL 等可溶性动物蛋白将产生狗的相似偏好、氧化率、产品芳香剂、风味、回味属性，以及，