<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2224-5421</journal-id>
<journal-title><![CDATA[Revista Cubana de Química]]></journal-title>
<abbrev-journal-title><![CDATA[Rev Cub Quim]]></abbrev-journal-title>
<issn>2224-5421</issn>
<publisher>
<publisher-name><![CDATA[Ediciones UO, Universidad de Oriente]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2224-54212020000200311</article-id>
<title-group>
<article-title xml:lang="pt"><![CDATA[Caracterização físico-química da Geleia de Laranja obtida a partir da variedade Baía produzida no Alto Hama, Huambo]]></article-title>
<article-title xml:lang="es"><![CDATA[Caracterización físico-química de gelatina de naranja obtenida de la variedad Baía producida en Alto Hama, Huambo]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Cantos-Macías]]></surname>
<given-names><![CDATA[Manuel Ángel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Mbandua-Dembo]]></surname>
<given-names><![CDATA[Mumbemba Helena]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Mesa-Franco]]></surname>
<given-names><![CDATA[Maribel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Técnica de Manabí  ]]></institution>
<addr-line><![CDATA[Porto Viejo ]]></addr-line>
<country>Ecuador</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad José Eduardo dos Santos  ]]></institution>
<addr-line><![CDATA[Huambo ]]></addr-line>
<country>Angola</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>08</month>
<year>2020</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>08</month>
<year>2020</year>
</pub-date>
<volume>32</volume>
<numero>2</numero>
<fpage>311</fpage>
<lpage>330</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_arttext&amp;pid=S2224-54212020000200311&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_abstract&amp;pid=S2224-54212020000200311&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_pdf&amp;pid=S2224-54212020000200311&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="pt"><p><![CDATA[RESUMO Este trabalho teve como objectivo a caracterização físico-química da laranja, variedade Baía, produzida no Alto Hama, Angola. Além da transformação da fruta em geleia, através de um procedimento simple e a caracterização físico-química desta. Trabalhou-se com 50 kg de fruta. Para a caracterização física utilizou-se paquímetro e balança analítica. Na caracterização físico-química os sólidos solúveis foram determinados com refractómetro. Os conteúdos de ácidos ascórbicos e acidez total foram determinados por titulação com 2,6-diclorofenolindofenol e solução de NaOH 0,1 mol/L respectivamente. A investigação permitiu demostrar que a fruta caracteriza-se por: pH de 3,62; acidez titulavel 4,85 g/100ml; ácido ascórbico 104,7 mg/100g e SST de 9,6 ºBrix. A geleia caracterizou-se por: pH de 3,58; acidez titulavel 0,475 g/100ml; ácido ascórbico 13,20 mg/100g e SST 64,7 ºBrix.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN Este trabajo tuvo como objetivo la caracterización físico-química de la naranja, variedad Baía, producida en Alto Hama, Angola. Además de la transformación de la fruta en gelatina, mediante un sencillo procedimiento y su caracterización físico-química. Trabajamos con 50 kg de fruta. Para la caracterización física se utilizó un calibre y una balanza analítica. En la caracterización físico-química se determinaron los sólidos solubles con un refractómetro. El contenido de ácidos ascórbicos y la acidez total se determinaron mediante titulación con 2,6-diclorofenolindofenol y solución de NaOH 0,1 mol/L respectivamente. La investigación mostró que la fruta se caracteriza por: pH de 3,62; acidez titulable 4,85 g / 100 ml; ácido ascórbico 104,7 mg / 100g y SST de 9,6 ºBrix. La gelatina se caracterizó por: pH de 3,58; acidez titulable 0,475 g / 100 ml; ácido ascórbico 13,20 mg / 100g y SST 64,7 ºBrix.]]></p></abstract>
<kwd-group>
<kwd lng="pt"><![CDATA[laranja]]></kwd>
<kwd lng="pt"><![CDATA[geléia]]></kwd>
<kwd lng="pt"><![CDATA[analise físico-química]]></kwd>
<kwd lng="es"><![CDATA[naranja]]></kwd>
<kwd lng="es"><![CDATA[gelatina]]></kwd>
<kwd lng="es"><![CDATA[análisis físico-químico]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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