Estudo e caracterização de chantilly obtido de cremes animal e vegetal e suas misturas

Abstract

Chantilly is a product valued by consumers for its flavor, consistency and creaminess and has several applications, including those in desserts and cakes, as confectionery or toppings and in cooking, as fillings and accompaniment of dishes. The product is created by incorporating air into the cream matrix through the whipping process, the shearing promotes partial agglomeration of the fat globules that surround the air bubbles and stabilize them until reaching a consistent foam in the form of an aerated emulsion. The use of different sources of fats, as well as the use of stabilizers, surfactants and emulsifiers, make the product complex and extremely sensitive to biochemical phenomena, process conditions, preparation and use. In this way, this work sought to highlight for industrial kitchens, confectioneries, bakeries and the like, gastronomy professionals, food scientists, chefs, culinary in general and direct consumers, the products from which it is possible to produce whipped cream with the best performance characteristics. In addition to generating technical information that can contribute to the writing of a specific technical regulation for the product, obtained from several sources of raw materials. The experiment was based on the preparation of whipped cream from pasteurized and UHT - ultra-high-temperature-treated - milk creams and UHT prepared mixture for whipped cream, available in markets and stores specializing in confectionery products, as well as their mixtures. Whipping time, overrun and stability in the face of collapse for up to 72 h were measured. Additionally, rheological, such as stiffness and adhesion, microstructural and color analyzes were performed with the aid of a spectrophotometer. At the end, the whipped cream originating from the pure UHT vegetable cream preparation and from the mixture with 20% UHT dairy cream and 80% UHT vegetal preparation stood out for their performance, composition and properties, obtaining the best overall performance.