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Five different proportion s 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.
Merill) slurry is used as an egg yolk replacer. E gg yolk is known to contain high c h olesterol, therefore i n this study edamame ( Glycine max L. A ddition of potato in d oughnut will decrease the loaf volume, thus it requires the addition of egg yolk egg as emulsifiers to improve the loaf volume of the doughnut.
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