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

Açai Flan, A Functional Food with Lacticaseibacillus rhamnosus HN001 Probiotic: Physicochemical Characteristics, Probiotic Survival, Sensory Acceptance and Consumer Perception

“…Flan-type dairy desserts are considered popular foods around the world and have an important contribution to the diet due to their calcium and vitamin D contents, as well as phosphorus, potassium, magnesium, riboflavin, niacin, essential fatty acids and proteins ( 1 ). Açaí is a berry fruit native to Brazil and Bolivia whose properties have received a lot of attention in recent years, mainly due to the variety of phytochemicals such as polyphenols and its antioxidant activity, which are associated with many beneficial effects ( 2 , 3 ).…”

Obtención de fibra alimentaria a partir del subproducto de la industria citrícola, a través de la aplicación de diferentes tecnologías de extracción.

“…Despite the lower hardness, the lower values are consistent with what is reported for an egg-formulated flan in bibliography (Abd El-Fattah et al, 2019), who found hardness for that type of dessert was 0.5 N. The general texture and appearance of those desserts formulated with higher amounts of OF are more similar to what is expected in this kind of desserts, as the one La presente tesis se centró en la obtención de un ingrediente en polvo, que pudiera utilizarse en la formulación de alimentos para enriquecer su contenido de fibra. Para ello, y en un marco de economía circular, se partió del subproducto de la industria citrícola y se ensayaron cuatro tecnologías de extracción no contaminantes diferentes: agua caliente; extrusión + agua caliente; jet cooker; jet cooker + agua caliente.…”

“…Among these products is flan, which consists of a milk-based dessert, traditionally prepared with eggs, milk, and sugar. Some alternative formulations of flantype puddings replace the eggs with gelling agents such as starch or hydrocolloids (Abd El-Fattah et al, 2019).…”