New food technologies are promoting innovations in the food sector. However, not all technologies are accepted and understood by consumers; some cause resistance. The present work sought to study the behavior of Brazilian consumers in relation to different food technologies. A questionnaire was administered to a representative sample of 389 respondents in Belo Horizonte-MG, Brazil. Questionnaire collected information on consumer perceptions regarding new technologies by means of the Food Technology Neophobia Scale (FTNS), translated and validated into Portuguese, in addition to familiarity and willingness to try yogurts labeled such as traditional, pasteurized, organic, genetically modified, enriched with bioactive proteins and nanotechnology. Results suggested that neophobia regarding food technology is important to explain consumer behavior in relation to new technologies, especially for nanotechnology. Participants were less familiar with foods labeled as GM and nanotechnology, and willingness to try these products was lower. Consumers are still wary of GM and nanotechnology, possibly due to lack of assurance that these foods are safe for human health and the environment. For new food technologies (such as nanotechnology) that are still recent, communication is very important, being decisive for the consolidation of consumer perceptions, and consequently for the acceptance of these innovations on the market.

Combining the techniques of night milking with tryptophan supplementation resulted in production of milk that improves sleep quality in rats.

a b s t r a c tThe objective of this study was to propose a rapid method for obtaining sensory descriptions of foods utilizing semi-trained judges and the quantitative evaluation of sensory attributes, called the Optimized Descriptive Profile (ODP). It was proposed that reference materials be present during final evaluation of the products. Therefore the judges could compare samples with the reference materials, facilitating the allocation of attribute intensity on the unstructured scale. The description obtained by the ODP was compared with the Conventional Profile (CP). Comparative analyses were made between the graphical representations obtained by the Principal Components Analysis (PCA), t-test and correlation analysis. Correlation between sensory measurements obtained by both methods and the instrumental texture measurements was also evaluated. The proposed methodology provided a sensory profile that was very similar to that of the evaluation trained panel (CP) in relation to the graphical configuration of the samples and the correlation of attributes with the principal components. Results of the sensory description presented significant correlation without significant differences according to the t-test at the probability level of 0.10. Sensory data obtained by the CP and ODP presented significant correlation (p < 0.10) with the instrumental properties of texture. The proposed descriptive analysis thus has the potential to quantitatively report sensory attributes, reducing the time and cost of sensory tests and facilitating the correlation of sensory and instrumental measurements.

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The objective of this study was to evaluate the instrumental and sensory texture of seven cheeses, as well as correlate sensory measurements of texture with mechanical properties. The cheeses were composed of different types of basic mass (casein and whey proteins) and emulsifying salts. Instrumental analysis of texture was performed using the universal mechanical testing machine (Instron) for determining the properties of firmness, elasticity, adhesiveness, gumminess, chewiness and cohesiveness. Data was analyzed using the principal component analysis and clustering analysis. Sensory texture was evaluated by a group of semi-trained assessors according to the ranking-difference test for texture of the products. The results were analyzed by the Friedman test; while sensory and instrumental texture measurements were correlated by the Spearman correlation coefficient. With regard to sensory and instrumental texture of the cheeses, the formation of three groups was observed: a first group consisting of cheeses with intermediate texture, another consisting of softer products and a third group formed of more consistent cheeses. Texture differences of the cheeses were determined by their protein and emulsifying agent composition. Sensory consistency presented a significant correlation (|r s | > 0.90 and p < 0.01) with the properties of mechanical: firmness, adhesiveness, chewiness and elasticity. On the other hand, the sensory texture measurement is not correlated with the instrumental measurements of gumminess and cohesiveness, indicating that they do not reflect the human perception of cheese texture.