Desarrollo de yogurt con capacidad antioxidante elaborado con leche de cabra (Capra hircus) y tomate de árbol (Cyphomandra betacea Sendtn.)

Abstract

Product development is a sequential process of finding ideas for new goods and services, to create successful and safe commercial products that provide benefits to consumers and that could be profitably manufactured. This work followed all steps of an Exploratory Development to formulate a yogurt from goat (Capra hircus), flavored with a tree tomato (Cyphomandra betacea Sendtn.) marmalade to increase the antioxidant capacity due to its polyphenols and other bioactive components. Starting from a product concept favorably evaluated by a group of consumers, several prototype formulas were developed based on the Venezuelan yogurt standard COVENIN 2393:2001. The selected final formulation was characterized by physical, chemical, microbiological and sensorial assays. The results showed compliance with the COVENIN standard. Antioxidant capacity was quantified, by the Oxygen Radical Absorbance Capacity assay, before and after addition of the tree tomato marmalade. Results showed that the flavored goat‟ milk yogurt had a 71 % greater antioxidant capacity than the unflavored goat‟ milk yogurt. Therefore, incorporation of tree tomato marmalade to goat‟ milk yogurt increases its antioxidant capacity.