Cereal Chem 66:161-165   |  VIEW ARTICLE

Role of Ingredients in the Texture of a Flanlike Food.

R. S. Kadan and G. M. Ziegler, Jr. Copyright 1989 by the American Association of Cereal Chemists, Inc. 

Custards are a popular food in many parts of the world. Similar foods called flans, made from milk and certain colloids, are being introduced in the U.S market. These foods are considered to have a great potential for use as a snack, dessert, or meal replacement. This study reports the role of various food polysaccharides, lipids, emulsifiers, rice flour, and sugar in imparting custardlike (egglike) texture, as measured by a texturometer. The results showed that all of the textural characteristics of egg custard can be duplicated by using appropriate amounts of the above mentioned ingredients. The significance of a flanlike engineered food in providing a nutritious, desirable and conveneint food product to our growing elderly population and as a food for infants and children is discussed.