Transparência das informações públicas nos portais das instituições federais de educação profissional da região sul do Brasil

Considering the need of communication between public management and society and its citizens, in a way which is more effective and transparent, the aim of this research was to analyze the transparency of public information presented by the managers of the portals of southern Brazil’s Federal Institutes. It is a qualitative and quantitative research, applied as its purpose, and exploratory as its aim. In order to explain the issue from the theoretical frameworks published, it will be used as a procedure the bibliographic research and the further study field research in the six southern Brazil’s Federal Institutes. Therefore, the theoretical framework approaches aspects about public transparency, concepts of information and communication in the public sector, and it presents measurement indexes of public transparency. The data collection with the Institutes sought to measure – in the portals – the level of transparency of the information presented by the managers, applying a search tool which provided the transparency index of eleven categories of the researched items, besides verifying the presence of the required items by Access to Information Law. In the sequence, it sought to verify the Institutes managers’ perception of the aspects which composes the proposed theme, for the purpose of observing how the process of communication between public agencies and the citizen is happening. The main results obtained emphasize, in a general way, a low level of public information propagation, with a lower average of propagation to the information about social, environmental and economic responsibility, and a greater average to the information related to the institution’s general data – from its management structure to its ordinance. It was also observed that no institution which was researched fully comply with the demands of the Access of Information Law. The results about the manager perceptio demonstrate a tendency in publishing the produced information, however, elements such disorganization of information in the portals, lack of standardization of the virtual structure and type of language to use, and lack of procedures of popular participation and interaction in the portals are determiners to bring problems in the access and in the communication with the public. Besides, the short time of institutions’ creation and the short time of the managers assuming their functions must be considered as a reflex of the found results. Therewith, the present study highlighted the importance of Public Transparency theme and it reached a positive result to a scientific and social contribution.

Queijo minas padrão com reduzido teor de sódio: composição e caracterização sensorial

Sodium is an essential nutrient with important functions in the organism, however, its ingestion in excess may cause various health problems such as arterial hypertension, brain diseases, heart failure and chronic renal failure. In this context, the present study proposes to prepare Minas Padrão cheese with different contents of sodium with the objective of evaluating the effect of the addition of potassium chloride in sensory characteristics and hysicochemical properties, as well as in the proximal composition and in microbiological quality. The cheeses were elaborate in concentrations of 100% of NaCl (C), 80% of NaCl + 20% of KCl (T1), 60% of NaCl + 40% of KCl (T2), 40% of NaCl + 60% of KCl (T3) and 20% of NaCl + 80% of KCl (T4) and stored for 20 days at 10 ºC. The proximal composition and physicochemical was based on the determination of moisture content, fat, protein, ash, chloride, sodium, potassium, titratable acidity and pH of all treatments after 20 days of storage. The microbiological quality of the samples was monitored through the count of Total Coliforms and Escherichia coli, Staphylococcus aureus, Salmonella spp., mold and yeast in the first and fifteenth day of storage. The sensorial characterization was performed by the technique of Free Profile choice. The results showed that the replacement of sodium chloride by potassium in the Minas Padrão cheese in concentration higher than 40% presented significantly higher moisture contents. Cheese with a reduction greater than 60% of sodium obtained significantly effect in the titratable acidity, presenting higher values compared to the other treatments. The cheese with 20% of salt replacement did not differ statistically in relation to the control. When the proportion of substituent was increased, a significant reduction of the sodium content of up to 73% was observed. As the sodium was replaced by potassium in cheese, the potassium content increased significantly, stablishing a reduction of 82% in relation to the control. There was no effect to sodium substitution by potassium in fat, protein, ash and chlorides, as well as the pH values. The microbiological results were in accordance with the current legislation, therefore suitable to be eaten. According to the Free Profile Choice technique it was observed that the control C cheese (100% of NaCl) showed results very close to the other treatments, differing only in flavor attributes. The replacement of sodium by potassium in proportions of 20% contributed to a bitter taste detected by the tasters. Whereas, the appearance, flavor and texture attributes showed no significant differences compared to the Minas Padrão cheese.