Estabilidad de Flanes sin Huevo

Formulados con almidón nativo, goma espina corona y k-carragenina

Abstract

Without eggs flans present destabilization phenomena such as retrogradation and syneresis. The objective was to minimize syneresis and to evaluate stability of flans, formulated with starch and the mixture of espina corona and κ carrageenan gum, in different proportions. Syneresis was determined by gravimetric method and viscoelasticity between 0.1 and 100 Hz. The microstructure was analyzed by the use of an optical microscope. The flans showed a gel-like behavior. The proportion espina corona-κ-carrageenan 100:0 showed a higher dependency of storage module (G´) with the frequency (weak gel). On the other hand, the proportion 0:100 turned out to be a strong gel and showed the highest degree of syneresis. The samples 50:50 and 75:25 showed intermediate values of G´ with reduced syneresis. These results were compared with aqueous dispersions made with the same hydrocolloids and with commercial without eggs flans. It is concluded that is feasible to minimize syneresis of flans by adding k-carrageenan and espina corona gum.