Development of functional egg-free flan using whey proteins and evaluation of heat-induced gel properties

Abstract

Traditional flan is a pudding composed of egg, milk and sugar. In the present study, egg was substituted by colostrum or whey protein concentrate (WPC) as a source of whey proteins in order to develop a new functional dairy dessert. These formulations were compared with those of traditional or imitation flan (starch and hydrocolloids as a substitute for egg). Texture, viscosity, water holding capacity (WHC), sensory properties and antioxidant activity of flans were evaluated. The results showed that imitation flan had the highest hardness, gumminess and chewiness, while traditional flan was the highest in cohesiveness and springiness. However, colostrum flan behaved almost similar textural properties with those of traditional and WPC flans. The values of apparent viscosity and WHC were in the same range for colostrum, WPC and traditional flans. However, the viscosity and WHC of imitation flan were higher than those of other flans. Colostrum or WPC-flan possessed the highest antioxidant activity. Sensory characteristics of flan improved by addition of colostrum or WPC compared with imitation flan. Also, addition of colostrum or WPC did not significantly affect consumers acceptability compared to traditional flan. Flan containing colostrum or WPC provide a new recipe and could therefore be an effective functional dairy dessert with high antioxidative activity.