El Chrysobalanus icaco L. pertenece a la familia Chrysobalanacae, com\ufanmente como icaco, hicaco, o coco plum, es originario de \uc1frica y Am\ue9rica tropical, sus frutos han sido pocos estudiados a pesar de ser apreciados en la dulcer\ueda artesanal. Poseen caracter\uedsticas que indican que pueden ser aprovechados en el \ue1rea agroalimentaria y es una alternativa de uso o innovaci\uf3n de productos ya existentes. La presente investigaci\uf3n se realiz\uf3 con la finalidad de determinar las caracter\uedsticas f\uedsicas y qu\uedmicas de la pulpa y semilla de tres tipos de icaco. Los frutos se cosecharon en madurez organol\ue9pticas provenientes de los estados, Amazonas y Anzo\ue1tegui, se evaluaron 150 frutos de tres tipos, separados por el color del exocarpo rojo, rosado y amarillo, a los cuales se determin\uf3 biomasa total del fruto (g), di\ue1metro ecuatorial y polar (cm), a la pulpa se determin\uf3 pH, acidez titulable AT (mg. Acido. C\uedtrico/g), s\uf3lidos soluble totales SST (\ub0Brix) y el porcentaje (%) de humedad, azucares totales, prote\uedna, ceniza y fibra. En la semilla se determin\uf3 el porcentaje (%) de humedad, azucares totales, prote\uedna, ceniza, fibra y grasa. La biomasa total del fruto y el di\ue1metro ecuatorial fueron similares para los tres tipos, mientras que el icaco amarillo present\uf3 un di\ue1metro polar menor. El contenido de pH, AT, SST, prote\uedna, cenizas, fibra cruda, en la pulpa del fruto vari\uf3 significativamente seg\ufan el tipo, siendo el icaco rojo el que present\uf3 contenidos mayores de prote\uedna, ceniza, fibra y AT. La semilla por su parte, no present\uf3 diferencias en el contenido de humedad, prote\uedna, grasa y fibra, para cada tipo de icaco, pero el contenido de cenizas y az\ufacares totales fueron mayores en icaco amarillo y rojo, rosado y amarillo, respectivamente. Las caracter\uedsticas f\uedsico-qu\uedmicas evaluadas evidencian diferencias en funci\uf3n a la gen\ue9tica y representa una especie alternativas de aprovechamiento agroalimentario debido a su valor nutritivo.
Palabras clave: (Chrysobalanus icaco L.), frutas tropicales, caracter\uedsticas f\uedsico- qu\uedmicas.
ABSTRACT
The Chrysobalanus icaco L., belongs to the family Chrysobalanacae. This plant is commonly known as icaco, hicaco or coco plum, is believe to be native of tropical America and Africa, its fruits are few studied and appreciated in artisanal sweets. They possess characteristics that indicate that they can be exploited in the agrifood area and is an alternative use or innovation of existing products. This research was conducted in order to determine the physical and chemical characteristics of the pulp and seeds of three types of icaco. The fruits were harvested in organoleptic maturity from Amazon and Anzoategui states, 150 fruits three separated by their color red, pink and yellow exocarp types, which total biomass of the fruit (g), equatorial diameter was determined were evaluated and polar (cm), the pulp pH, titratable acidity AT (mg.Ac. Citrus / g), total soluble solids SST (\ub0 Brix), moisture (%), total sugars (%), protein (%) was determined, Ash (%) fiber (%) and seed moisture (%), total sugars (%) protein (%) ash (%) fiber (%) and fat (%) was determined as well. The total biomass of the fruit and the equatorial diameter were similar for the three types, while the yellow icaco showed the least polar diameter. The content of pH, AT, SST, protein, ash, crude fiber in the fruit pulp varied significantly depending on the type, with the Red icaco with higher contents of protein, ash, fiber, AT. The seed for his part, did not showed differences in moisture content, protein, fat and fiber, for each type of icaco, but the ash content and total sugars were higher in yellow and red icaco, respectively. The physical and chemical characteristics evaluated showed differences in function and represents a sort of agrifood use alternative because its nutritional value.
Keywords: (Chrysobalanus icaco L.), tropical fruits, physico-chemical characteristics. <br
