<?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>S2224-54212021000300383</article-id>
<title-group>
<article-title xml:lang="pt"><![CDATA[Transformação do Morango &#8220;Festival&#8221; a doce e determinação de parâmetros físicos e físico-químicos]]></article-title>
<article-title xml:lang="en"><![CDATA[Transformation of Strawberry "Festival" to sweet and determination of physical and physical-chemical parameters]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Quesada Matos]]></surname>
<given-names><![CDATA[Romilio L.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[González]]></surname>
<given-names><![CDATA[Omaida Quesada]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Castellanos Parra]]></surname>
<given-names><![CDATA[Raúl]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<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[Savilolo Josias]]></surname>
<given-names><![CDATA[Alceu Filipe]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidade de Oriente  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Cuba</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Técnica de Manabí  ]]></institution>
<addr-line><![CDATA[Porto Viejo ]]></addr-line>
<country>Ecuador</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad de Granma  ]]></institution>
<addr-line><![CDATA[Granma ]]></addr-line>
<country>Cuba</country>
</aff>
<aff id="Af4">
<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>12</month>
<year>2021</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2021</year>
</pub-date>
<volume>33</volume>
<numero>3</numero>
<fpage>383</fpage>
<lpage>400</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_arttext&amp;pid=S2224-54212021000300383&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_abstract&amp;pid=S2224-54212021000300383&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_pdf&amp;pid=S2224-54212021000300383&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="pt"><p><![CDATA[RESUMO Neste trabalho avaliam-se os parâmetros físicos e físico-químicos da variedade &#8220;Festival&#8221; do morango, obtidos nas condições edafoclimáticas da Humpata, Província da Huila, Angola, seguindo-se a transformação em doce de adequada qualidade. As análises feitas foram: a massa foi determinada em balança analítica e os diâmetros transversal e longitudinal com paquímetro. Outras análises foram: acidez total titulavel por volumetria, pH por potenciometria, sólidos solúveis totais por refractometria, humidade e cinzas por gravimetria. O estudo feito permitiu demonstrar que o pH da polpa foi de 3,41; e no doce foi de 3,31. A acidez titulável na polpa de morango teve valor de 0,186 g/100 ml e no doce de 0,096g/100 ml; o teor de ácido ascórbico na polpa foi de 18,60 mg/100g. O teor médio de sólidos solúveis na polpa foi de 9,51ºBrix e para o doce 68,83 ºBrix. Estas características químicas da polpa e do doce brindam informação sobre seus valores nutricionais.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT This work evaluates the physical and physicochemical parameters of the &#8220;Festival&#8221; strawberry variety, obtained under the edaphoclimatic conditions of Humpata, Province of Huila, Angola, followed by its transformation into sweet of adequate quality. The analyzes carried out were: the mass was determined on analytical balance and the transversal and longitudinal diameters with a caliper. Other analyzes were: total acidity titratable by volumetry, pH by potentiometry, total soluble solids by refractometry, moisture and ash by gravimetry. The study carried out showed that the pH of the pulp was 3.41; and in the sweet it was 3.31. The titratable acidity in the strawberry pulp was 0.186 g/100 ml and in the sweet 0.096 g/100 ml; the ascorbic acid content in the pulp was 18.60 mg/100g. The average content of soluble solids in the pulp was 9.51ºBrix and for the sweet 68.83ºBrix. These chemical characteristics of the pulp and the sweet provide information about their nutritional values.]]></p></abstract>
<kwd-group>
<kwd lng="pt"><![CDATA[caracterização físico-química]]></kwd>
<kwd lng="pt"><![CDATA[morango]]></kwd>
<kwd lng="pt"><![CDATA[doce]]></kwd>
<kwd lng="pt"><![CDATA[agro-indústria]]></kwd>
<kwd lng="en"><![CDATA[physicochemical characterization]]></kwd>
<kwd lng="en"><![CDATA[strawberry]]></kwd>
<kwd lng="en"><![CDATA[candy]]></kwd>
<kwd lng="en"><![CDATA[agro-industry]]></kwd>
</kwd-group>
</article-meta>
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</ref-list>
</back>
</article>
