Abstract The aim of this work was to determine and compare the mineral composition and physico-chemical parameters of formulations of cookies developed by hand based on Lablab purpureus (L.) Sweet (mangalo—BFM), Vigna unguiculata (L.) Walp. (cowpea beans—BFC) and Cajanus cajan (L.) Huth (pigeon pea—BFP) flours. The results indicate that the cookies have a high content of essential minerals (mainly K, P and Ca). Moisture (4.48-8.44%) was below the maximum value established by Brazilian legislation, and lipids (6.35-6.56%) and ash (3.33-3.96%) were like products found in the market and literature. High levels of protein (8.37-9.28%), fibre (3.88-6.39%) and carbohydrates (66.28-71.19%) give the product high nutritional potential. No oxidation products were detected. Water activity and acidity remained satisfactory for good food preservation for 45 days. Sensory evaluation indicates a satisfactory acceptability for the BFM and BFC (overall quality above 7). The desirability data indicated that the BFC obtained the best performance for the chosen parameters. Therefore, the elaborated cookies have high nutritional quality and the pulse flour has potential for the enrichment of food products.

Este trabalho avaliou os documentos de patentes depositados no Brasil que fazem referência aos termos probióticos, prebióticos e simbióticos. Os dados foram selecionados nas bases de dados do Instituto Nacional de Propriedade Industrial e do European Patent Office. O ano de 2010 apresentou maior número de patentes depositadas. As indústrias de alimentos e farmacêuticas formam os setores de maior destaque, representando juntas 70% dos depósitos de patentes nesse ramo. Entre as patentes do setor alimentício, 77,55% dos depósitos foram efetuados por empresas, recebendo destaque a Nestlé S.A. A busca através dos termos relacionados revela que o Brasil tem um universo de 101 pedidos de proteção de patentes no Instituto Nacional de Propriedade Industrial e que desse total apenas 22,45% foram oriundos de depositantes do próprio país, implicando na necessidade de ampliar o incentivo à proteção das propriedades industriais para geração de novos produtos.

This study evaluated the patent documents filed in Brazil that reference to probiotics, prebiotics and synbiotics terms. The data were selected from the databases of the National Institute of Industrial Property of Brazil and the European Patent Office. The year 2010 had the highest number of patents. The food industries and pharmaceutical sectors form the most prominent, together representing 70% of patent applications in this field. Among the patents in the food sector, 77.55% of the deposits were made by companies getting highlighted Nestlé SA A search through the related terms reveals that Brazil has a population of 101 applications for patent protection in the National Institute of Industrial Property and of this total only 22.45% were derived from depositors own, implying the need to expand the incentive to protection of industrial property to generate new products.

In this work two procedures were proposed for analytical curves construction using a single standard solution employing a flow injection system with solid phase spectrophotometric detection (FI-SPS). A flow cell contends the chromogenic reagent 1-(2-tiazolylazo)-2-naphtol was positioned on the optical path. The first procedure was based on controlled concentration of analyte on solid phase and the relations between absorbance and the total volume of injected allowed the calculation of analyte concentration. The second procedure was developed employing controlled dispersion/retention in flow system where analyte concentration was obtained by exploiting the relation between transient signals of samples and single standard solution at equivalent reading time. The procedures were successfully applied for zinc determination in synthetic solutions with good precision and accuracy at 95% confidence level.