From Hen Nutrition to Baking: Effects of Pomegranate Seed and Linseed Oils on Egg White Foam Stability and Sponge Cake Quality

TL;DR

Adding pomegranate seed and linseed oils to hens' diets improves the nutritional value of eggs and sponge cakes without affecting their baking quality.

Contribution

Demonstrates that enriching hen feed with PSO and LSO enhances egg and cake nutritional profiles while maintaining technological properties.

Findings

PSO and LSO in hen feed improved egg leavening properties and foam stability.

Cakes made from enriched eggs showed enhanced health-promoting properties due to CLA and CLnA.

CLA and CLnA were retained in the final sponge cake, confirming their presence in the product.

Abstract

This study aimed to verify that enriching hens’ diets with pomegranate seed (PSO) and linseed oils (LSO) would maintain egg foaming and leavening capacity and improve the nutritional profile of egg-based products without compromising technological properties. It was shown in the previous studies that fortifying hen feed with PSO increased CLnA and CLA concentrations in raw eggs. In this study, two experiments with 25-week-old Hy-Line Brown laying hens have been carried out. Experiment 1 modified hens’ feed by incorporating PSO (0.5–1.5%) and 1.5% LSO. In Experiment 2, hens received feed containing PSO (0.5–1.5%). This research involved cake preparation, quality evaluation, and the assessment of egg white foam properties (stability, density, and gas bubble distribution). The chemical composition of sponge cake was determined. Results showed that PSO and LSO in hen feed enhanced egg leavening properties, while egg white-based foam properties matched the control group. The cakes showed improved health-promoting properties due to CLA and CLnA presence. The research confirmed that these beneficial acids were retained in the final sponge cake.

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