Mycotoxins are secondary metabolites produced by some filamentous fungi, which can cause toxic effects in humans and animals. The purpose of the study was to report the influence of postharvest conditions of grains and animal feed on the occurrence of mycotoxins in milk and dairy products which are widely consumed worldwide and have several health benefits for consumers. Among the most toxic mycotoxins are aflatoxins (AFs), with AFB 1 being the most toxic and present in grains and cereals used in the feeding of dairy cows. After ingestion, AFB 1 is converted to AFM 1 , which is excreted in milk, being a source of direct contamination to consumers of this product and dairy products. Thus, knowledge about this substance and the care that can be taken to reduce the consumption of contaminated food is a matter of great importance concerning public health and food safety. This review reports that the temperature and humidity at which the grains are stored, are the main conditions that can be controlled during storage, aiming to reduce the growth of fungi and the production of mycotoxins. This work reinforces that the continuous control of mycotoxins in milk and dairy products is of vital importance to obtain a safe product. Besides, strategies to mitigate the development of fungal contamination have been carefully revised to prevent the formation of these toxic substances.

This study aimed to evaluate the acceptance of coffee by consumers using olfactory sensory analysis in two moments: without and with information about the different classifications of the products. Three different coffee classifications (rio, hard, and soft) and a commercial sample of a Traditional type of coffee were used. The research was carried out in a supermarket in Lavras – MG - Brazil with 100 volunteers. Consumers were asked to evaluate the samples according to the 9-point hedonic scale without any prior information on coffee quality. Subsequently, the same test was applied after informing the consumers that there are differences in coffee quality (high, intermediate and low), which have different characteristics, including aroma. The most accepted samples were associated by consumers with coffees classified as hard and soft. The information provided about the differences in the quality of the samples influenced only females consumers with higher incomes.

In natura sugarcane juice or garapa is one of the derivatives of sugarcane and is a tasty and energetic drink. The addition of acid fruits to the sugarcane juice is quite common, giving the product a refreshing flavor and softening its sweetness. The present study aimed to evaluate the sensorial quality of beverages elaborated by mixing sugarcane juice and fruits pulp, among high school students at IFNMG – campus Salinas. The samples were prepared for the flavors of passion fruit, tamarind, and caja, adding pulp in the proportions of 5, 7.5 and 10 mL per 100 mL of sugarcane juice, and a preference-ranking test was applied to 30 untrained panelists. Based on the result of this test, samples of the beverage with the preferred pulp concentration for each flavor were prepared. The acceptance test was applied to 88 panelists in the same study group. For the preference-ranking test, this analysis showed that there was no significant difference (p ≥ 0.05) between the samples in any of the three flavors and concentrations evaluated. However, the highest absolute values were obtained by the samples of passion fruit and tamarind at 5% of pulp and caja at 7.5% of pulp. Regarding the acceptance test, there was no significant difference (p ≥ 0.05) between samples. In the evaluation of the overall impression, the scores were between “like moderately” and “like extremely”, which shows a great acceptance for these products. Also, the most accepted flavor was caja at 7.5%. The purchase intention was evaluated as “probably buy” and “certainly buy” and the highest purchase intention was also for the sample of caja at 7.5%. Therefore, this study contributes to a greater appreciation of the fruits from the semi-arid and to adding value to the sugarcane juice.

The aim of this study was to develop a goat's milk-based yogurt with a layer of tamarind and passion fruit jelly on the bottom of the package (bilayer yogurt) as well as to carry out the physical-chemical, microbiological and sensory characterization. of product. For comparison purposes, goat's milk products were compared with the same cow's milk product. The physicochemical analyzes showed that the samples are within the standards of the legislation, both for yogurts and jams. Regarding microbiological analyzes, there was no microbial growth in any of the samples evaluated. Sensory tests were carried out with 60 tasters that were aged between 14 and 32 years. Sensory attributes related to “appearance”, “color”, “aroma”, “consistency” and “flavor” were evaluated, among them only consistency showed a significant difference due to the chemical characteristics of goat's milk, however, in percentage values goat's milk yogurt was rated with the highest grades. In the global impression and purchase intention, the analysis of the data obtained showed that the values attributed by the tasters are located in the highest scores of the hedonic scale. Thus, for bilayer goat's milk yogurts with tamarind or wild passion fruit jams, the results are favorable and highly acceptable. These results denote the possibility of insertion of these new products in the regional market in view of the acceptance of the product by the tasters as well as the intention to purchase, in addition to the appreciation of the regional fruits present in the jams elaborated.

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