Sensory Quality of Gelato Using Duck Egg Yolk Emulsifier

Abstract

Abstract

Gelato is a traditional Italian frozen dessert characterized by a denser and softer texture than conventional ice cream. In its production, emulsifiers play an important role in stabilizing emulsions, improving texture, and influencing the sensory characteristics of the product. The use of natural ingredients as emulsifiers is an alternative approach in food product development, including the utilization of duck egg yolk, which contains emulsifying components. This study aimed to analyze the effect of duck egg yolk as an emulsifier on the sensory quality of gelato, including color, aroma, soft texture, melt-in-mouth texture, and taste. The study employed an experimental method using a Completely Randomized Design (CRD) consisting of two treatments with three replications. Sensory quality was evaluated through an organoleptic test involving 30 untrained panelists, while the data were analyzed using an Independent Sample t-test. The results showed that gelato formulated with duck egg yolk as an emulsifier obtained higher mean scores than gelato using chicken egg yolk for all parameters, namely color (6.11), aroma (6.00), soft texture (6.03), melt-in-mouth texture (6.12), and taste (6.08). The t-test results indicated significant differences in color, soft texture, melt-in-mouth texture, and taste, while no significant difference was found in aroma. Based on these findings, duck egg yolk has potential as a natural emulsifier in gelato production and can produce favorable sensory characteristics.