<?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>S2224-54212020000200345</article-id>
<title-group>
<article-title xml:lang="pt"><![CDATA[Avaliação físico-química e sensorial do licor de fabricação caseira, produzido da laranja bahia cultivada em Bié, Angola]]></article-title>
<article-title xml:lang="es"><![CDATA[Evaluación físico-química y sensorial del licor de fabricación casera producido de naranja de bahía cultivada en Bié, Angola]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Cantos-Macías]]></surname>
<given-names><![CDATA[Manuel Angel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Fernando]]></surname>
<given-names><![CDATA[Edson]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Cassoma-Sassupe]]></surname>
<given-names><![CDATA[Daniel Franco]]></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>345</fpage>
<lpage>363</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_arttext&amp;pid=S2224-54212020000200345&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_abstract&amp;pid=S2224-54212020000200345&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_pdf&amp;pid=S2224-54212020000200345&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="pt"><p><![CDATA[RESUMO Neste trabalho caracterizou-se a laranja Bahia de Lungundua, Bié, Angola. A mesma foi transformada a licor caseiro. Para a caracterização da fruta e do licor realizaram-se análises físico-químicas tais como: SST, pH, acidez titulavel, humidade, cinzas e teor alcoólico. Os dados relativos às variáveis estudadas foram submetidos à análise da variância e, as médias, comparadas pelo teste de Tukey (p&lt;0,05), utilizando o programa INFOSTAT. Alem disso foi feita a análise sensorial do licor por meio de teste de aceitação com 10 julgadores não treinados, utilizando a escala hedónica de cinco pontos. Os parâmetros físicos-químicos da fruta foram: 3,71 de pH; 5,003 g/100ml de ATT; 10°Brix de SST; 90,84% de humidade e 0,025% de cinzas. O estudo demostrou que o diferente nível de maturidade afecta mais os parâmetros físico-químicos que os físicos. O pequeno tamanho e peso e a elevada acidez da fruta sugerem transformar-lha a licor de adequada qualidade e com boa aceitação sensorial.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN En este trabajo se caracterizó la naranja de Bahía de Lungundua, Bié, Angola. Se transformó en licor casero. Para la caracterización de frutas y licores se realizaron análisis físico-químicos, tales como: SST, pH, acidez titulable, humedad, cenizas y contenido alcohólico. Los datos relacionados con las variables estudiadas se sometieron a análisis de varianza y las medias se compararon mediante la prueba de Tukey (p &lt;0,05), utilizando el programa INFOSTAT. Además, se realizó un análisis sensorial del licor mediante una prueba de aceptación con 10 jueces no capacitados, utilizando la escala hedónica de cinco puntos. Los parámetros físico-químicos del fruto fueron: 3,71 pH; 5,003 g / 100 ml de ATT; 10 ° Brix de SST; 90,84% de humedad y 0,025% de cenizas. El estudio mostró que el diferente nivel de madurez afecta más a los parámetros físico-químicos que a los físicos. El pequeño tamaño y peso y la alta acidez del fruto sugieren convertirlo en un licor de adecuada calidad y con buena aceptación sensorial.]]></p></abstract>
<kwd-group>
<kwd lng="pt"><![CDATA[laranja]]></kwd>
<kwd lng="pt"><![CDATA[licor]]></kwd>
<kwd lng="pt"><![CDATA[analise físico e físico-química]]></kwd>
<kwd lng="es"><![CDATA[naranja]]></kwd>
<kwd lng="es"><![CDATA[licor]]></kwd>
<kwd lng="es"><![CDATA[análisis físico-químico]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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