D.I. Santoso, Soeryanto, I.F. Romadhoni, A. Bahar
Chicken and duck eggs are the two most consumed types of poultry eggs. There are many egg products, one of which is choux pastry. Choux pastry is usually made from chicken eggs and is popular because of its tasty aroma and flavour. Duck eggs are used to replace chicken 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 duck eggs, which included the Haugh unit (HU) score, albumen index, and yolk index, was 11%, 25%, and 20% higher, on average, than chicken eggs. Organoleptic tests conducted on 600 people resulted in choux pastry made from duck eggs having better colour and texture, 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 less butter aroma and non-savoury taste. The preference test showed that choux pastry made from chicken eggs is better than choux pastry made from duck eggs. © 2022 The Authors.
Department of Mechanical Engineering, Universitas Negeri Surabaya, Surabaya, 60231, Indonesia; Department of Home Economics, Universitas Negeri Surabaya, Surabaya, 60231, Indonesia
