Physicochemical and proximal characterization of starch and flour of jicama (Pachyrhizus erosus L.)

Abstract

Jicama (Pachyrhizus erosus L.) belongs to the legume family and to the Pachyrhizus genus; the edible structural organ of this plant is the root; It is consumed fresh, it has a low caloric content (40 cal), vitamins, minerals and carbohydrates such as starch; this is unique among carbohydrates that occur in nature in the form of intracellular granules; The importance of the physical organization of these granules in their functionality and behavior of food products is recognized. Therefore, the objective of this research was the physicochemical and proximal chemical characterization of jicama starch and flour from the Pantanal and Camichin localities in the state of Nayarit, which generated four treatments (T1=Pantanal Almidón, T2= Camichin Almidón, T3=Pantanal Flour and T4= Camichín Flour); The variables of pH, titratable acidity, apparent density, color, moisture, ashes, proteins, lipids, amylose, amylopectin, total fiber and total carbohydrates were evaluated. T2 starch presented the highest values ​​of ashes (2.44%), fiber (170 mg/100g) and carbohydrates (1.50 g), in the same way T4 flour presented the highest values ​​of ashes (3 .55%), protein (11.04%), fiber (181 mg/100g) and carbohydrates (1.70 g). These characteristics make them viable both for the partial or total substitution of commercial starches and flours, as well as in the production of different foods based on them.