POTENSI EDAMAME SEBAGAI PENGGANTI KUNING TELUR DALAM PEMBUATAN DONAT MENGANDUNG KENTANG

POTENSI EDAMAME SEBAGAI PENGGANTI KUNING TELUR DALAM PEMBUATAN DONAT MENGANDUNG KENTANG

Addition of potato in doughnut will decrease the loaf volume, thus it requires the addition of egg yolk egg as emulsifiers to improve the loaf volume of the doughnut. Egg yolk is known to contain high cholesterol, therefore in this study edamame (Glycine max L. Merill) slurry is used as an egg yolk...

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Bibliographic Details
Main Authors: Destiana Adinda Putri, Erni Sofia Murtini*
Format: Article
Language:English
Published: Bogor Agricultural University; Indonesian Food Technologist Association (IAFT) 2017-12-01
Series:Jurnal Teknologi dan Industri Pangan
Subjects:
doughnut
edamame
loaf volume
potato
Online Access:http://journal.ipb.ac.id/index.php/jtip/article/view/17413

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