Open AccessChoux pastry made from fresh eggs: a comparative study between chicken and duck eggs
Author(s) -
Dany Iman Santoso,
Soeryanto,
Ita Fatkhur Romadhoni,
Asrul Bahar
Publication year - 2022
Publication title -
food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.218
H-Index - 7
ISSN - 2550-2166
DOI - 10.26656/fr.2017.6(2).271
Subject(s) - pastry , aroma , organoleptic , food science , yolk , biology , taste , flavour , haugh unit , body weight , feed conversion ratio , endocrinology
Chicken and duck eggs are the two most consumed types of poultry eggs. There are manyegg products, one of which is choux pastry. Choux pastry is usually made from chickeneggs and is popular because of its tasty aroma and flavour. Duck eggs are used to replacechicken eggs in choux pastry dough. The protein and lipid content of duck eggs is 20%and 70% higher on average than chicken eggs, respectively. Also, the quality of duckeggs, which included the Haugh unit (HU) score, albumen index, and yolk index, was11%, 25%, and 20% higher, on average, than chicken eggs. Organoleptic tests conductedon 600 people resulted in choux pastry made from duck eggs having better colour andtexture, respectively, with the criteria for enough dark brown colour and a firm texture.However, duck eggs have a lower aroma and taste, respectively, with the attribute of lessbutter aroma and non-savoury taste. The preference test showed that choux pastry madefrom chicken eggs is better than choux pastry made from duck eggs.