Desenvolvimento de um molho à base de chimichurri

Abstract

Chimichurri is a condiment from Argentina used as an accompaniment to meats, salads and other foods. It is a mixture of spices that can be composed of parsley, oregano, chives, pepper, garlic and paprika. This work aimed to produce a hydrated spice seasoning based on soybean oil. To verify this possibility, microbiological analyzes and physicochemical parameters were carried out, such as acidity index and peroxide index were carried out forty-five days, without significant changes in the results. It was concluded that the product is stable according to the analyzes made, since all the characteristics were stable and there was no demonstration of deterioration.