Canine vegan biscuits produced with inulin and blackberry flour

Pet food accounts for more than 60% of the total sales in pet market, with emphasis on products addition functional ingredients and health claims. The objective present study was to manufacture vegan canine biscuits, as snacks, containing following ingredients: inulin, blackberry flour (BBF), hydrolyzed soy protein (HSP). Four formulations were made, follows: CB1, a control formulation, without BBF, HSP. For other formulations, amount BBF HSP set at 50 35 g/kg, respectively, inulin contents 30, 60, 90 CB2, CB3, CB4, respectively. All biscuits evaluated their technological properties. increase significantly reduced hardness from 30 N (CB1) 20 (CB3 CB4). exhibited pink color, which shows that this natural ingredient can be used coloring ingredient, thus avoiding use synthetic additives. CB3 CB4 had same acceptance indicating no sensory rejection by dogs. increased (p-value<0.05) phenolics content antioxidant capacity, prebiotic activity relation control. demonstrated color-conferring bioactive compounds changes acceptance, an effective alternative include while maintaining appeal clean label products.