Low amylose starch from discarded jicama tubers (Pachyrhizus erosus (L.) Urb.) and its techno-functional characterization

Abstract Purpose. The conversion of waste such as discarded jicama (DJ) to value added starch, offers possibility of local economic development and sustainability. Methods. To evaluate the feasibility of reduced food waste, starch from discarded jicama (DJS) and commercial jicama (CJS) were obtained by a conventional method to compare whether the fact that the discarded product is used influences the yield and characteristics of the starch obtained. Results. Significant differences in extraction yield were obtained, both starches presented a granule size between 1 and 12 µm, a type C diffraction pattern, amylose content around 14%, a gelatinization temperature of 61 °C to DJS and CJS; however, properties such as water solubility index (WSI), swelling power (SP), and pasting did present some differences, WSI and SP are higher for CJS causing a faster gelatinization process than in DJS. Conclusion. There are differences in the characteristics of DJS and CJS, particularly it is suggested that DJ does have a significant impact on the internal structure of the starch granule, on the amylopectin fraction mainly.