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

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

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 tha...

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Bibliographic Details
Main Authors: Marcin Lukasiewicz, Maja Dymińska-Czyż, Beata Szymczyk, Magdalena Franczyk-Żarów, Renata Kostogrys, Adam Florkiewicz, Paweł Ptaszek, Gabriela Zięć, Agnieszka Filipiak-Florkiewicz
Format: Article
Language:English
Published: MDPI AG 2025-04-01
Series:Foods
Subjects:
functional foods
pomegranate seed oil
eggs
unsaturated fatty acids
foams
sponge cakes
Online Access:https://www.mdpi.com/2304-8158/14/8/1417
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https://www.mdpi.com/2304-8158/14/8/1417

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