Camarines Sur National High School

Penafrancia Ave., Naga City

S/Y 2022-2023

Effectiveness of Using Duck’s Egg instead of Chicken

egg as an alternative ingredient in Baking Brownies

MEMBERS:

Mrs. Annie Joy R. Tapado

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 CHAPTER I

INTRODUCTION

1.1. Introduction

This research tends to assess the Effectiveness of Using Duck’s Egg instead of Chicken egg as an
alternative ingredient in Baking Brownies. This chapter includes background of the problem, statement of
the problem, objectives of the study, significance of the study, scope and delimitation of the study,
definitions of terms and abbreviations.

1.2 Background of the problem.

Baking is defined by Jessica Gavin (2018), a certified culinary scientist and author as dry heat cooking
that is done in an enclosed space closely similar to roasting.

According to Nicolas Lorusso, et.al (2020), baking involves chemical reaction between simple ingredients
in an enclosed heated environment.

From recipes.com articles (2023), egg defined as a food product produced from poultry that is used as
both an ingredient and a main dish for baked foods. Eggs have a hard shell of calcium carbonate
enclosing a liquid white, a single yolk (or an occasional double yolk) and an air cell. When heated or
beaten, the white, also known as albumen, transforms from a clear liquid to an opaque white. When
cooked to a solid state, the yolk's hue changes from orange to yellow to pale yellow. As the egg ages and
starts to lose moisture, the air cell grows larger and the quality of the egg declines. Eggs are one of the
most widely used ingredients in a variety of recipes and can be prepared in several different ways,
including boiling, poaching, frying, microwaving, and baking. There are several different kinds of eggs
that can be used for cooking, including chicken, duck, goose, turkey, and quail. Another type of egg that
is consumed but is hard to come by are ostrich eggs.

A healthy diet must include a variety of vitamins and minerals, which eggs abundantly supply. Eggs are a
widely available, affordable food that are available everywhere.

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Regarding cholesterol in particular, there has been significant debate in the past over whether eggs are
healthy or not. However, current thought holds that eggs are healthy when consumed in moderation
because they can be a rich source of protein and other crucial elements. (Katherine Marengo LDN,
2019)

According to Brownies: A Very Popular Baked Treat by Piet de Heer (2021), brownies is one of the most
popular baked goods in the world, the first brownie was made in the United States at the end of the 19th
century.

In the Philippines, brownies are also widely popular as a pastry snack, it is served in parties and other
special gatherings. It may also serve as a desert paired with hot or cold beverages.

Eggs play a significant role in determining the final texture of fudgy (and frequently chewy) brownies
because they are typically the only leavened used. For the most intensely fudgy brownies, it is advised to
use only egg yolks (or a larger ratio of egg yolks to whole eggs). Fudgy brownies have the highest egg
content in the dough. While cakey brownies contain chemical leaveners in addition to eggs to achieve a
cakier crumb, chewy brownies typically need for a somewhat smaller number of whole eggs. (Erin Jeanne
Mcdowell, 2015)

1.3 Statement of the problem

A common supermarket item that was once affordable and dependable for many years has suddenly
turned into a rare, even expensive, commodity. A bird flu outbreak, commonly known as avian influenza
or the "bird flu," which is a highly contagious virus that frequently kills hens, is one of the reasons for the
shortage and the steep increase in egg prices. (Jesus Jimenez, New York Times, Jan. 12, 2023)

According to an article published by PhilStar Publishing on January 13, 2023, along with shortages of
sugar and onions, eggs—once one of the least expensive sources of protein—are also becoming more
expensive in the Philippines. The Department of Agriculture's (DA) data monitoring revealed that as of
yesterday, medium eggs were sold for between P7 and P9 each piece. It was P6 per piece a year ago. In a
recent briefing for the Philippine Chamber of Agriculture and Food Inc. (PCAFI), Philippine Egg Board
Association head Gregorio San Diego said that increasing egg supply could take at least a year following

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the ravages of the bird flu. San Diego stated that chickens are generated from parent stocks that are
imported while describing the time span. "When we import parent stocks, we must wait for them to
produce eggs for around six months before we can obtain the chickens. They won't start laying eggs for
another six months. The cycle lasts about a year, according to San Diego. It will take about a year to
increase the number of chickens, he said. The effects of avian influenza, sometimes known as bird flu,
and the high cost of production have proved devastating to the egg industry. (Danessa Rivera, January
2023).

1.4 Question of the study

The objective of this study aims to know the Effectiveness of Using Duck’s Egg as an Alternative to
Chicken Egg as an Ingredients in Baking Brownies to Bread and Pastry students in Camarines Sur
National High School S/Y 2022- 2023.

Specifically, this seeks answer to the following:

1. What are the benefits of using Duck’s Egg in terms of
a. Taste
b. Size
c. Nutrients
d. Aroma
e. Texture
2. What are the advantages of using duck’s egg?
3. What are the disadvantages of using duck’s egg?
4. Would the outcome will be the same if we use duck eggs instead of hen’s egg?
5. Can duck egg really be alternative to hen’s egg?
6. What are the significant different in nutritional level content between using duck egg and hen’s egg?
7. Which of the duck egg and hen’s egg cost the most?

1.5 Objective of the Research

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The general objective of this study is to assess the Effectiveness of Using Duck’s Egg instead of Chicken
egg as an alternative ingredient in Baking Brownies. To determine the problem faced by chicken egg
industry and its effect to baking. To identify the interventions in baking using duck egg as an alternative
ingredient in brownies in absence of chicken egg. And, to produce a baked brownies using duck egg.

1.6 Significance of the Research

This study aims to enhance and innovate recipe and ingredient of brownies and will have numerous
significances as follows:

First, the study will make a researcher to be more familiar to the problem, as well as how to conduct
research and to be reference to further studies.

Second, the study will be helpful to the baking industries as it will help addressing the issues faced
specifically in the supply shortage of chicken egg.

Finally, this study will be helpful to learn the suggestions from bakers who are the firsthand to deliver the
baking process of brownies.

1.7 Scope and Delimitation of the study

The scope of this study will be all the grade 12 students who has coverage of bread and pastry fields.
Specifically, Grade 12- BBF-1 students. They are chosen to be part of the study of this semester in the
school year 2022-2023 in Camarines Sur National High School.

Moreover, this research will deeply focus on the effectiveness, enhancement and the differences between
duck egg and chicken egg in terms of baking brownies.
This study will be conducted with limited to amount of the eggs, financial resources and this will also
limit the time framework.

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1.8 Definition of terms.

Baking - process of cooking especially on bread and pastries

Pastry- usually sweet baked goods

Production- to produce or to make

Industry – field of something e.g. baking industry

Innovate – to upgrade something

Aroma – pleasing or appealing smell

Texture – appearance of the baked product in terms of its structure

Fudgy – soft and creamy texture

Recipe – instruction of formula in baking

Ingredients – materials or compounds used in baking

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1.9. Abbreviations.

PCAFI - Philippine Chamber of Agriculture and Food Inc.

DA- Department of Agriculture

BBF – Bartending, Bread and Pastry, Food and Beverage Services

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 Reference

https://doi.org/10.1002/bmb.21438

https://www.munchery.com/blog/how-to-master-basics-of-baking-at-home/

https://iubmb.onlinelibrary.wiley.com/doi/full/10.1002/bmb.21438

https://www.recipetips.com/glossary-term/t--33268/egg.asp

https://www.nytimes.com/2023/02/02/business/economy/inflation-chickens-egg-prices.html

https://www.medicalnewstoday.com/articles/283659

https://food52.com/blog/12120-a-choose-your-own-adventure-brownie-experience

https://www.philstar.com/other-sections/star-cover/2023/01/13/2237238/star-cover-january-13-2023
Maria Antonietta Impedovo, et.al, The Social Construction of Knowledge for Understanding Lawfulness,
Italy (2013)

James McIntosh, Katherine Marengo LDN, R.D., Nutrition (2019)

Erin Jeanne Mcdowell, Choose Your Own Adventure: Brownie Experience, (2015)

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 Citation

Lei Sheshak, Master the Basics of Baking at Home (2020)

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 CHAPTER II

REVIEW OF RELATED LITERATURE AND STUDIES

Introduction

A review of the literature is a classification and assessment of the works that recognized academics and

researchers have produced on a subject, arranged in accordance with some sort of guiding principle, such

as a research objective, thesis, or the problem or issue that has to be solved. It is an examination and

synthesis of the primary sources, written in a particular manner that progresses from general to specific,

and it considers both theoretical and empirical issues.

Reviews of related literature, as defined by Best & Kahn (1989), are an overview of the writings of

authorities in the field as well as evidence that the researcher is aware of both what is known and what is

yet unknown and untested. Citing studies that show substantial agreement and those that seem to present

conflicting conclusions helps to sharpen and define understanding of existing knowledge in the problem

area, provides a background for the research project, and makes the research project more credible.

This chapter presents the related literature and studies after the thorough and in-depth search done by the

researchers. It also includes the synthesis of the state of the art, theoretical and conceptual framework to

fully understand the research and lastly, the definition of terms for better comprehension of the study.

Related Literature

On the book KKK Livelihood, it is stated that ducks can be raised the same way as chicken: ‘without the

river and pond. Ducks Raised at the backyard and have good eggs which don’t taste fishy because ducks

these ducks fed on snails.

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According to the book of Dr. A. Jalaludeen, et.al, Duck eggs and their Nutritive Value, from ancient times

domestic ducks have served as a source of food and income for people in many parts of the world. Ducks

are source of meat, eggs and down-feathers (for making bedding and warm jackets). The book also stated

the advantage of duck egg versus chicken egg in baking, duck eggs have more protein than chicken's

eggs. The baker whip harder if additional lofts in cakes by beating them. Increased lighter production

results from these cakes. But because the yolks are so rich, duck may also make the cakes richer. eggs.

Because of these factors, experts Due to their superior flavor, duck eggs are preferred by bakers, rich

yolks and because the baked items better texture, and maintain their shape better.

The demand for duck meat and eggs in Asian countries increases every year. Duck egg albumen has

become an important ingredient in the food industry alongside its hen counterpart, because of its excellent

nutritive and functional properties. (Tran Hong Quan, 2019)

Related Studies

According to the result of the study Choux Pastry made from fresh Egg: A comparative study between

chicken and duck eggs by Santos D.I, et.al, it was evident that duck eggs have HU values, albumen index,

and yolk index above chicken eggs. Duck eggs had better quality than chicken eggs. “It was proven by

the value of HU, albumen index, and yolk index of duck eggs above chicken eggs”. The nutritional

analysis of choux pastry also revealed that duck eggs contained more protein and lipids than chicken

eggs. The color and texture of choux pastry created using duck eggs were superior, according to

organoleptic studies. Choux pastry prepared from chicken eggs was prominent in terms of flavor and

scent at the same time. The choux pastry made from duck eggs benefited in color and texture due to the

higher beta carotene concentration and reduced water content. In the meantime, the greater TMA and

mineral content in duck eggs was negative since it resulted in a more overtly fishy smell and unpleasant

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flavor. The liking test revealed that choux pastry made with chicken eggs was superior. It came because

of people focusing more on taste and scent than on color and texture.

In the study, “Effect of Substitute of Chicken Egg with Duck Egg on Biscuit Quality” the researcher

Duck egg was used for chicken egg, which reduced the biscuit's thickness. Due to the dilution of gluten,

the thickness of a biscuit sample containing varied amounts of chicken egg and duck egg decreased.

In article Chicken Eggs vs. Duck Eggs written by Danilo Alfaro, he cited that, “Baking with duck eggs is

a bit trickier, because its larger mass and higher fat content will not correspond with the way eggs normally

work in baking applications. This is not to say that you can't bake with duck eggs, but the results won't be

the same.

According to Sarah Toney (2022) on her article Duck eggs vs. Chicken eggs: What’s the difference?, cited

that “Duck eggs contain more albumen, which gives them more structure, thus creating a very light,

fluffy, and rich baked good with a higher lift than those made with chicken eggs”.

“I’ve baked with both duck and chicken eggs over the years, and the difference is real. It steps the recipe

up a notch. If you have a fantastic recipe for brownies, cake, pancakes, or cookies, it will be even more

amazing with duck eggs instead of chicken eggs” by Sunday (2022) on her article How to bake with duck

eggs.

Theoretical Framework

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The study adapts the theory of Innovation by Schumpeter to support the study. The theory generally states that “the process

of technological change in a free market consists of three parts: invention (conceiving a new idea or

process), innovation (arranging the economic requirements for implementing an invention), and diffusion

(whereby people observing the new discovery adopt or imitate it).According to him, the cyclical process

is almost exclusively the result of innovation in the organization, both industrial and commercial. By

innovation he means, the changes in the methods of production and transportation, production of a new

product, change in the industrial organization, opening of a new market, etc. The innovation does not

mean invention rather it refers to the commercial applications of new technology, new material, new

methods, and new sources of energy.

Below is the Illustration of Theoretical Framework

Figure 1. The Theoretical Framework

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Synthesis of the State of the Art

The forgoing related literature and studies gathered and reviewed by the researchers provided them with

baseline information and fruitful and contributed of the conceptualization to the present study.

The literature presented gives the readers an idea about the nutritional content of duck eggs, and duck egg

as widely used in cooking and baking. The difference between the chicken eggs and duck eggs in terms of

nutritional content and usage in cooking and baking. It is cited the effectiveness of using duck egg in

baking in substitute to chicken egg in terms of smells, texture, and structure.

The related literature focused on the comparison of duck eggs to chicken eggs in terms of raising,

nutritive value, and as an ingredient in baking. It also includes the short background of duck egg as a

source of food and income of people around the world.

Gap-bridged by the Study

The researcher’s review of Related Literature and Study had been made, upon researchers a gap is

discerned that no study embarked upon the same researchers. Based on related materials found no study

has found out to the study on the same topic, except for the study on the Effect of Substitute of Chicken

Egg with Duck Egg on Biscuit Quality have studied about the substitution of duck egg to chicken as in

baking biscuits. This is the gap bridged by the present study.

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Definition of Terms

Innovation

Nutritive Value

commercial

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References

https://www.thespruceeats.com/duck-eggs-vs-chicken-eggs-what-s-the-difference-4846383

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 Citation

Dr. A. Jalaludeener, et.al, Ducks and their Nutritive Value, College of Veterinary and Animal Sciences,
October 2006, p.35

Sarah Toney, Ducks Eggs v. Chicken Eggs: What’s the Difference, August 16, 2022

Daniu

Duck Eggs vs. Chicken Eggs

Nutrition, Appearance, Taste, and Preparation

By
Danilo Alfaro
Updated on 12/17/22
https://www.thespruceeats.com/duck-eggs-vs-chicken-eggs-what-s-the-difference-
4846383

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Effect of Substitution of Chicken Egg with
Duck Egg on Biscuit Quality
Department of Food Science and Technology, Bowen University, Iwo, Osun State, Nigeria
Makinde Folasade

 Bowen University

K.D. Awoyera

Oguntunji Olusegun

 Bowen Universi
https://www.researchgate.net/publication/
331375709_Effect_of_Substitution_of_Chicken_Egg_with_Duck_Egg_on_Biscuit_Q
uality

How to bake with duck eggs

written by Sunday Dec 14, 2022 https://sixfigsfarm.com/how-to-bake-with-duck-eggs/

Production, Composition and quality of duck eggs

DUCK EGGS Al{D THEIR ]IUTRITIVE VATUE

Dr. A. Jalaludeenr and Dr. R. R. Churchil2
Centre forAdvanced Studies in Poultry Science
College of Veterinary and Animal Sciences Mannuthy, Thrissur, Kera
October 2006 p.35

uck egg albumen: physicochemical and functional properties

as affected by storage and processing

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Journay of Food Science and Tecnology Feb 28, 2019
Tran Hong Quan1,2 and Soottawat Benjakul

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6423336/

https://businessjargons.com/schumpeters-theory-of-innovation.html

Business Jargons

https://www.econlib.org/library/Enc/Innovation.html#:~:text=According%20to%20Schumpeter%2C

%20the%20process,discovery%20adopt%20or%20imitate%20it). innovation by Tomothy Sandefus

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