Demetra; 2013; 8(2); 125-136 126 IntroduçãoOs produtos de panificação estão presentes no dia a dia dos brasileiros e representam um consumo expressivo no país, da ordem de 33,5 kg por ano por pessoa, segundo dados da Associação Brasileira da Indústria de Panificação e Confeitaria (ABIP). Essa quantidade representa um pouco menos da metade da porção recomendada pela Organização Mundial da Saúde (OMS), que é de 60 kg/capita/ano. 1 Em geral, o pão é preparado com quatro ingredientes básicos: farinha de trigo, água, sal e fermento, além de outros ingredientes que podem ser adicionados, como açúcar, leite, ovos e Abstract Introduction: Celiac disease is an autoimmune enteropathy in individuals with gluten intolerance and may result in malabsorption of nutrients. The treatment consists of gluten-free diet, which can lead celiacs into food monotony; so the celiac disease has been object of research on food alternatives to people who suffer from this disease. Chia seed (Salvia hispanica L.) has high nutritional value, with high contents of polyunsaturated fatty acids, minerals, protein and dietary fiber and is an option to develop gluten-free products. Objective: To improve the nutritional properties of potato bread stuffed with ricotta and leek using chia flour in its composition. Methods: Three formulations (standard and with replacement of the base starchy for 25% and 50% by chia flour) were prepared and evaluated through physical, chemical and sensory analysis. Results: In terms of physical and chemical composition, it was observed that the addition of chia flour increased levels of moisture, ash and lipids, which was already an expected result due to chia seed properties. Sensory analysis results indicate that potato bread with chia was well accepted, with an acceptability index over 70%, and the formulation containing 25% chia flour was the most accepted. Conclusion: The addition of chia flour improves the nutritional properties of potato bread, offering a new range of foods with functional character and is a healthy food alternative that promotes diversity in gluten-free products.

This study aims to analyse the relationship between the observable characteristics of CEOs and organizational performance. To achieve the proposed objective, data regarding the observable characteristics of CEOs (age, gender, family control, training, experience, duality and origin) and the organizational performance of BM&FBovespa companies were collected for the period from 2010-2015. A descriptive statistical analysis of the variables and the panel data analysis were conducted to test the hypotheses. Negative relationships were found in the characteristics of family control, experience and training, and a positive one was found with duality. No significant relationships were found regarding age, gender, and origin of the CEO and organizational performance. As limitations, it is possible to highlight the use of the characteristics of the CEO, the analysis by segment and the consolidated analysis of all years (2010 to 2015).

O objetivo deste estudo é verificar a relação entre as características observáveis e remuneração do diretor presidente de empresas listadas na Bolsa de Valores de São Paulo. Para atingir este objetivo foram analisadas as informações referentes as características do executivo principal como, idade, tempo no cargo, formação, cargo anterior e dualidade e relacionada com a remuneração do executivo principal das empresas listadas na BM&FBOVESPA, entre os anos de 2010 a 2014. Os resultados mostram que quanto maior o tempo no cargo maior a remuneração do CEO. Mostram também, que CEOs com formação acadêmica melhor recebem, em média, mais do que aqueles com menores níveis estudo. Tanto executivos contratados exclusivamente para o cargo quanto os que não acumulam as funções de diretor presidente e presidente do conselho ganham em média mais do que os executivos de carreira na empresa e, os que exercem tanto a presidência da empresa quanto a do conselho de administração. Palavras-chave:Teoria dos Escalões Superiores, características observáveis, remuneração. Relationship Between Observable Characteristics of CEOs and Their SalaryThe objective of this study is to verify the relationship between the observable characteristics of CEOs working for companies listed in Sao Paulo Stock Exchange and their salary. To achieve this goal, we collected and analyzed information about the CEOs: age, time on the job, training, previous position and duality, as well as CEOs' salary in the companies trading on the BM & FBOVESPA between 2010-2014. The results showed that the longer a person works as CEO, the higher the salary. They also showed that CEOs with a better academic background receive, on average, a higher salary than less-educated CEOs. Executives hired exclusively for that position and those who do not perform the functions of CEO and chairman of the board earn, on average, more than corporate executives in the company and more than those who are CEOs and chairman of the board at the same time.