POTENSI EDAMAME SEBAGAI PENGGANTI KUNING TELUR DALAM PEMBUATAN DONAT MENGANDUNG KENTANG
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Published
28 December 2017
Keywords:
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doughnut, edamame, loaf volume, potato
Abstract
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 replacer. Five different proportions of edamame slurry were added to doughnut dough and their influence on the specific volume, porosity, water content, oil absorption, texture of hardness, cohesiveness and springiness were observed. The optimum variable was determined based on highest loaf volume using Response Surface Method (RSM). Factor used for the RSM was the slurry proportion to achieve 7 levels which were then verified. The optimum treatment was the addition of 18.14% of edamame slurry with resulted in 117.53% of loaf volume, 2.92 N of hardness level, 0.83 of cohesiveness level, 4.45 of springiness level, 30.66% of water content, 7.68% of protein, 17.87% of fat, 8.04% of crude fiber, 0.74% of ashes, 43.06% of carbohydrate, and 16.55% of total sugar.
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Torbica A, Hadnadev M, Dapcevic T. 2010. Rheo-logical, textural and sensory properties of gluten-free bread formulations based on rice and buckwheat flour. Food Hydrocolloid 24: 626–632. DOI: 10.1016/j.foodhyd.2010.03.004.
United States Departement of Agriculture [USDA]. 2008. USDA Database for the Choline Content of Common Food. https://www.ars.usda.gov/ ARSUserFiles/80400525/data/choline/choln02.pdf. [20 April 2017].
Yamaguchi H, Yamada D, Murayama D, Santiago DM, Orikasa Y, Koaze H,
Nakaura Y, Inouchi N, Noda T. 2014. The staling and texture of bread made using the Yudane dough method. Food Sci Technol Res 20: 1071-1078. DOI: 10.313 6/fstr.20.1071.
Yuwono S, Susanto T. 1998. Pengujian Fisik Pangan. 41-42. Fakultas Teknologi Pertanian. Universitas Brawijaya, Malang.
Sci 22: 171-179.
[AACC] American Association of Cereal Chemists. 2000. AACC International Approved Methods 10-05.01 (Measurement of Volume by Ra-peseed Displacement), 74-09.01 (Bread Firm-ness by Universal Testing Machine). American Association of Cereal Chemists: St. Paul. Minnesota.
[AOAC] Association of Official Analytical Chemists International. 1990. Official Methods of The Analysis of Association of Analytical Chemists International. 15th Ed. Association of Official Analytical Chemists, Arlington, Virginia.
[AOAC] Association of Official Analytical Chemists International. 1995.
Official Methods of Analysis of The Association of Analytical Chemists In-ternational. 16th Ed. Association of Official Analytical Chemists. Washington DC.
[AOAC] Association of Official Analytical Chemists 2005. Official Methods of Analysis of The Asso-ciation of Analytical Chemists International, 18th Ed. Gathersburg, MD.
Bahalwan F. 2015. 60 Resep Snack Manis dan Gurih Anti Gagal. 122-127. PT. Gramedia Pustaka Utama, Jakarta.
Bajd F, Sersa I. 2011. Continuous monitoring of dough fermentation and bread baking by mag-netic resonance microscopy. Magn Reson Ima-ging 29: 434-442. DOI: 10.1016/j.mri.2010.10. 010.
Copeland L, Blazek J, Salman H, Tang MC. 2009. Form and functionality of starch. Food Hydro-colloid 23: 1527–1534. DOI: 10.1016/j.foodhyd. 2008.09.016.
Curti E, Carini E, Diantom A, Vittadini E. 2016. The use of potato fibre to improve bread physico-chemical properties during storage. Food Chem 195: 4-70. DOI: 10.1016/j.foodchem.2015.03. 092.
Demirkesen I, Mert B, Sumnu G, Sahin S. 2010. Rheological properties of gluten-free bread formulations. Food Eng 96: 295–303. DOI: 10. 1016/j.jfoodeng.2009.08.004.
Dueik V, Bouchon P. 2011. Development of healthy low-fat snacks: understanding the mechanisms of quality changes during atmospheric vacuum frying. Food Rev Int 27: 408-432. DOI: 10.10
80/87559129.2011.563638.
Dueik V, Moreno MC, Bouchon P. 2012. Micro-structural approach to understand oil absorption during vacuum and atmospheric frying. J Food Eng 111: 528-536. DOI: 10.1016/j.jfoodeng.20 12.02.027.
Eduardo M, Svanberg U, Ahrne L. 2014. Effect of hydrocolloids and emulsifiers on baking quality of composite cassava-maize-wheat breads. Food Sci 2014: 1-9. DOI: 10.1155/2014/479 630.
Elleuch M, Bedigian D, Roiseux O, Besbes S, Blecker C, Attia H. 2011. Dietary fibre and fibre-rich by-products of food processing: charac-terisation, technological functionality and com-mercial applications. Food Chem 124: 411-421. DOI: 10.1016/j.foodchem.2010.06.077.
Erdil DN, Serventi L, Boyacioglu D, Vodovots Y. 2012. Effect of soy milk powder addition on staling of soy bread. Food Chem 131: 1132-1139. DOI: 10.1016/j.foodchem.2011.09.078.
Feili R, Zaman W, Abdullah WNW, Yang, Tajul A. 2013. Physical and sensory analysis of high fiber bread incorporated with jackfruit rind flour. Food Sci Technol 1: 30-36.
Gaona ON, Castañeda GS, Rosas RA, Loera O. 2010. Effect of moisture content and inoculum on the growth and conidia production by Beau-veria bassiana on wheat bran. Biol Technol 53: 771-777. DOI: 10.1590/S1516-8913201000040 0004.
Guzmán C, Bagga M, Kaur A, Westermarck J, Abankwa D. 2014. ColonyArea: an imagej plugin to automatically quantify colony forma-tion in clonogenic assays. PLoS ONE 9: e92444. DOI: 10.1371/journal.pone.0092444.
Hashem M, Zohri ANA, Ali MM. 2013. Optimization of the fermentation conditions for ethanol production by new thermotolerant yeast strains of
Kluyveromyces sp. Afr J Microbiol Res 7: 4550-4561. DOI: 10.5897/AJMR2013.5919.
Horstmann SW, Lynch KM, Arendt EK. 2017. Starch characteristics linked to gluten-free products. Food 6: 1-22. DOI: 10.3390/foods6040029.
Kansou K, Chiron H, Della VG, Ndiaye A, Roussel P, Shehzad A. 2012. Modelling wheat flour dough proofing behaviour: Effects of mixing conditions on porosity and stability. Food Bio-process Technol 6:
2150–2164. DOI: 10.1007/s 11947-012-0854-1.
Kurek MA, Wyrwisz J, Wierzbicka A. 2017. Optimi-zation of beta-glucan and water content in fortified wheat bread using response surface methodology according to staling kinetics. LWT-Food Sci Technol 75: 352-357. DOI: 10.1016/ j.lwt.2016.09.008.
Makinde FM, Akinoso R. 2014. Physical, nutritional and sensory qualities of bread samples made with wheat and black sesame (Sesamum indicum Linn) flours. Int Food Res J 21: 1635-1640.
Mudgil D, Barak S, Khatkar BS. 2016. Optimization of bread firmness, spesific loaf volume and sensory acceptability of bread with soluble fiber and different water levels. Cereal Sci 70: 186-191. DOI: 10.1016/j.jcs.2016.06.009.
Ndife J, Abdulraheem LO, Zakari UM. 2011. Evalua-tion of the nutritional and sensory quality of functional breads produced from whole wheat and soya bean flour blends. Afr J Food Sci 5: 466–472.
Ngobese NZ, Workneh TS, Alimi BA, Tesfay S. 2017. Nutrient composition and starch charac-teristics of eight European potato cultivars cultivated in South Africa. Food Comp 55: 1-11. DOI: 10.1016/j.jfca.2016.11.002.
Ragaee S, Guzar I, Dhull K, Seetharaman K. 2011. Effects of fibre addition on antioxidant capacity and nutritional quality of wheat bread. LWT-Food Sci Technol 44: 2147-2153. DOI: 10.101 6/j.lwt.2011.06.016.
Ribotta PD, Pérez GT, Puppo MC, León AE, Steffolani ME. 2008. Effect of
transglutaminase on properties of glutenin macropolymer and dough rheology. Cereal Chem 85: 39-43. DOI: 10.1094/CCHEM-85-1-0039.
Romano A, Toraldo G, Cavella S, Masi P. 2007. Description of leavening of bread dough with mathematical modelling. Food Eng 83: 142− 148. DOI: 10.1016/j.jfoodeng.2007.02.014.
Rόżylo R, Dziki D, Dziki UG, Pietrzak GC, Miś A, Rudy S. 2015. Physical properties of gluten-free bread caused by water addition. Int Agrophys 29: 353-364. DOI: 10.1515/intag-2015-0042.
Schirmer M, Höchstötter A, Jekle M, Arendt E, Becker T. 2013. Physicochemical and morpho-logical characterization of different starches with variable amylose/amylopectin ratio. Food Hydrocolloid 32: 52–63. DOI: 10.1016/j.food hyd.2012.11.032.
Sitorus N, Julianti E, Ridwansyah. 2015. Karakteri-sasi fisikokimia dan fungsional bahan pengganti telur (egg replacer) berbahan isolat protein, pati, dan hidrokoloid. Rekayasa Pangan Per-tanian 3: 434-440.
Spence JD. 2016. Dietary cholesterol and egg yolk should be avoided by patients at risk of vas-cular disease. J Translational Internal Med 4: 20–24. DOI: 10.1515/jtim-2016-0005.
Torbica A, Hadnadev M, Dapcevic T. 2010. Rheo-logical, textural and sensory properties of gluten-free bread formulations based on rice and buckwheat flour. Food Hydrocolloid 24: 626–632. DOI: 10.1016/j.foodhyd.2010.03.004.
United States Departement of Agriculture [USDA]. 2008. USDA Database for the Choline Content of Common Food. https://www.ars.usda.gov/ ARSUserFiles/80400525/data/choline/choln02.pdf. [20 April 2017].
Yamaguchi H, Yamada D, Murayama D, Santiago DM, Orikasa Y, Koaze H,
Nakaura Y, Inouchi N, Noda T. 2014. The staling and texture of bread made using the Yudane dough method. Food Sci Technol Res 20: 1071-1078. DOI: 10.313 6/fstr.20.1071.
Yuwono S, Susanto T. 1998. Pengujian Fisik Pangan. 41-42. Fakultas Teknologi Pertanian. Universitas Brawijaya, Malang.
Authors
MurtiniE. S., & PutriD. A. (2017). POTENSI EDAMAME SEBAGAI PENGGANTI KUNING TELUR DALAM PEMBUATAN DONAT MENGANDUNG KENTANG. Jurnal Teknologi Dan Industri Pangan, 28(2), 102-110. https://doi.org/10.6066/jtip.2017.28.2.102
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