Enhancing Eggs' Health Benefits; Meet Sarah Gutkowski; Reasons Sugar is Added to Food

Enhancing Eggs' Health Benefits Through Hen Feed
A study published in the August issue of the Journal of Food Science shows that supplementing hen feed with prebiotics and probiotics may improve the health properties of eggs. The researchers conducted a 16-week feeding experiment to investigate the effects of a prebiotic, a probiotic, and their combination as a synbiotic on the chemical compositions of egg yolks and the egg quality of laying hens. They found that prebiotic, probiotic, or synbiotic supplementation not only significantly decreased the egg yolk cholesterol and total saturated fatty acids, but also significantly increased total unsaturated fatty acids, total omega 6, and polyunsaturated fatty acids, including linoleic and alpha-linolenic acid levels in the eggs.

Face-to-Face: Meet Sarah Gutkowski
Armed with her MS in grain science and carbohydrate polymers from Kansas State University, Sarah Gutkowski was recently hired by MGP as baking application scientist. In this role, she develops formulations with MGP’s protein and starches and conducts lab experiments on new ingredients. Find out what Gutkowski has learned thus far in her life as a new professional by reading her Face-to-Face interview.

What's Hot on Pinterest: Chefs' Recipes
Find the recipes featured in the Culinary Point of View column, including the recipe for Chef Sarah Simmons’ Carolina Coleslaw, which is a perfect farewell to a summer side dish.

Watch & Learn: The Science Behind Taste
Do you ever wonder why something tastes good or bad, or why we may like certain things others don’t? In a new Food Facts video, Robin Dando, assistant professor in the Department of Food Science at Cornell University, answers these questions and delves into how taste changes over time.

5 Reasons Sugar is Added to Food
From a food science and technology perspective, sugar (sucrose) plays several roles when it comes to the functional properties in food. A recent review article published in Comprehensive Reviews in Food Science and Food Safety shows why sugar is often added to foods.

• Taste: Sugar contributes to the flavor profile of foods by interacting with other ingredients to enhance or lessen certain flavors.
• Color and Flavor: Caramelization is fundamental to the formation of color in several food products and can’t happen without the addition of sugar.
• Bulk and Texture: Sugar provides bulk to foods which impacts the mouthfeel and texture.
• Fermentation: Sugar aids in the fermentation of many common food and beverage products including yogurt, vinegar, beer, bread, cheese, and sauerkraut.
• Preservation: The hygroscopic nature of sugar plays a crucial role in reducing water activity in foods. Sugar also prevents baked goods from becoming dry or stale.

Kelly Hensel
Senior Digital Editor
[email protected]