Flan with

Eggs or Tofu
Alison Li & Suki Chu
DFM 357.02
Purpose of experiment
- To create a product that can be
enjoyed by people who have egg
allergy and lactose intolerant
Target Population
- Lactose intolerant
- Food Allergy = ~15 million people in US
- Egg Allergy 2nd most common allergy
- Affects: 0.5 to 2.5% of young children
- Usually diagnosed beginning of childhood or
early adulthood
- Delay in growing out of allergy
- Rare in adults
Seriousness of Allergy
- Results of Allergies Happening
- Rashes/hives
- Difficulty breathing
- Fever
- Abdomen discomforts
- Death
- Every three minutes, a food allergy reaction
sends someone to the emergency room -FARE,
2016
Why Tofu?
- Good source of complete protein
- No odor or taste
- Good source of Calcium
- Health Benefits
- Anti-inflammation
- Anti-cancer
- Because we are Asian
Experimental Design
- Control Recipe: Egg Flan
- 50%: Half tofu/ egg
- 100% replacement: Tofu Flan
- Independent Variable:
- Tofu
- Dependent Variable:
- Taste
- Texture (Softness)
- Weight difference
- Appearance
- Aroma
Experimental Design Cont.
- Test:
- Subjective
- Appearance
- Aroma
- Texture
- Flavor
- Consistency
- Preference
- Objective
- % Sag
- Weight difference
 Recipe
50% Replacement 100%
Control
Replacement
Coconut Milk: 1 can
Coconut Milk: 1 can
Coconut Milk: 1 can
Sugar: 1 cup
Sugar: 1 cup
Sugar: 1 cup
Salt: tsp
Salt: tsp Salt: tsp
Vanilla Extract : 1
Vanilla Extract : 1 tsp. Vanilla Extract : 1
tsp. tsp.
Egg: 2 whole
Egg: 3 whole Tofu: 6/4 cup
Tofu: cup
Recipe from Abbys Table
Preparation
- Label: Control = #629, 50% replacement= #539, !00% replacement= #489
- Procedure:

Measure the needed ingredients

Heated the coconut milk then added salt, sugar, vanilla extract

Waited until coconut is cooled down then added it into the egg

Pour it in the ramekin then baked it with a water bath for 45-50
minutes

Refrigerated for 1 hour

Pictures
Results (Subjective)
Result (Objective)
Products Percent Sag Weight

Control 23% 50g

50/50 replacement 20% 48.6g

100% replacement 33% 36.9g

Errors:
- Not enough cooling time
- Some products are baked with different oven
- Delay in plating
- Confusion on scorecard instructions
Conclusion and implications for
the future
- Overall the control was more popular
- Due to better appearance and texture
- The 50% and 100% replacement was
acceptable
- Next Step:
- Trying different concentration of tofu
- Trying other ingredients as replacement
- Adding agar
Reference
Caubet, J., & Wang, J. (2011). Current understanding of egg allergy. Retrieved December 07, 2017, from
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3069662/

Food Allergy Research and Education. (2016). Food allergy Facts and Statistics for the U.S. Retrieved from
https://www.foodallergy.org/sites/default/files/migrated-files/file/Final-FARE-Food-Allergy-Facts-Statistics.pdf

Lewin, J. (n.d.). The health benefits of... tofu. Retrieved December 07, 2017, from
https://www.bbcgoodfood.com/howto/guide/ingredient-focus-tofu

Osborne, Koplin, Martin, Gurrin, Lowe, Matheson, . . . Allen. (2011). Prevalence of challenge-proven IgE-mediated food
allergy using population-based sampling and predetermined challenge criteria in infants. The Journal of Allergy and
Clinical Immunology, 127(3), 668-676.e2.

USDA. (2016). Basic Report: 16277, Vitasoy USA Azumaya, Firm Tofu. Retrieved December 07,2017, from
https://ndb.nal.usda.gov/ndb/foods/show/4955?fgcd=&manu=&lfacet=&format=&count=&max=50&offset=&sort=default
&order=asc&qlookup=firm+tofu&ds=&qt=&qp=&qa=&qn=&q=&ing=