O creme vegetal tipo chantilly como alternativa na formulação do chantininho

Abstract

This study aimed to evaluate the use of plant-based whipping cream in the formulation of chantininho, analyzing its stability and performance under refrigeration. The experimental research was conducted at the Bakery Laboratory of the Federal Institute of Piauí (IFPI), Teresina Zona Sul Campus, using three different formulations: F1 (condensed milk), F2 (whole milk), and F3 (cream). Each sample was observed for five days regarding texture, phase separation, color, and volume. The results showed significant differences among the formulations. F1 exhibited the best physical and sensory performance, with firm texture, high volume, and stable structure maintained until the fifth day of storage. F2 demonstrated the lowest stability, with phase separation from the second day, while F3 showed intermediate performance, losing structure by the third day. These findings indicate that combining plant-based whipping cream with condensed milk promotes a denser and more stable emulsion, extending shelf life and improving the applicability of chantininho in professional confectionery. It is concluded that condensed milk is the most suitable liquid ingredient for preparing chantininho with plant-based cream, ensuring better consistency, durability, and sensory acceptance. This formulation represents a viable and technically efficient alternative for confectioners and small entrepreneurs in the bakery and pastry sector.