Evaluation of quality and acceptability of pet pasta with buffalo tripe powder

The study was undertaken with the objective of optimizing level tripe powder in formulary pet pasta. Two levels viz., 2.5 per cent (T1 ) and five (T2 were added control formulation replacing cereal flour mix. samples subjected to proximate analysis, palatability/acceptability assessment test preference test. moisture, dry matter, crude fiber total ash contents did not vary significantly between treatments. T2 had (p<0.01) higher protein, fat energy content lower carbohydrate among samples. high palatability scores when compared other intake ratio analysis showed that (p<0.05) than T1 thus selected as best formulation. 6.54±0.24 10.44±0.50per fat, 16.46±0.60per 64.71±0.73 value 418.63±2.64 Kcal/100g could be categorised type food based on NRC recommendations (2006).