Carrot-based functional pet food: A comprehensive study on texture, nutritional value, microbiology, and canine acceptance

• High canine acceptance of carrot gummies (68 %) and sauce (91 %) in sensory tests. • Gelatin and thermal treatment improved gummies' texture for canine palatability. • The texture was significantly influenced by gelatin concentration and thermal processing time. The pet food industry represents a rapidly growing market with increasing consumer demand for high-quality, health-promoting products. With its high β-carotene and fiber content, Carrot offers significant nutritional benefits and presents a promising opportunity to diversify pet food formulations while reducing agricultural waste by incorporating surplus harvests. In this study, we evaluate the sensorial (texture profile, acceptance in dogs), physicochemical (carotene concentration, pH, total soluble solids (TSS), color), and microbiological properties of two carrot-based pet food prototypes: sauce and gummies. The behavior of some thickeners—cornstarch, xanthan gum, gelatin, and potato starch—was assessed across different concentrations (3–10 % for sauce, 10–25 % for gummies) and under varying thermal treatment times. Results demonstrated a significant (p-value < 0.05) effect of gelatin concentration and thermal treatment on the texture properties (hardness, fractureability, gumminess, chewiness, and firmness) of the gummies. Cornstarch concentration and thermal treatment significantly influenced TSS, adhesiveness, and color properties in the sauce. The carotene content in carrot sauce ranged between 1.95 mg/L and 6.66 mg/L, preserving a key nutritional attribute of carrots. Sensorial testing with a population of dogs showed high acceptance levels, with 68 % and 91 % of dogs expressing a preference for gummies and carrot sauce, respectively. This research underscores the potential of carrot-based products to address the evolving needs of the pet food market, offering a nutritious and sustainable solution that leverages agricultural by-products effectively and opens avenues for product diversification within the carrot value chain.