Resumen

RAMIREZ BALBOA, G. et al. Physicochemical and proximal characterization of starch and flour of jicama (Pachyrhizus erosus L.). Revista bio ciencias [online]. 2023, vol.10, e1427.  Epub 23-Feb-2024. ISSN 2007-3380.  https://doi.org/10.15741/revbio.10.e1427.

Jicama (Pachyrhizus erosus L.) belongs to the legume family, the edible structural organ of this plant is the root and it is eaten fresh; the root contains vitamins, minerals, and starch, in addition to a low caloric content (40 cal). Starch is found in the form of intracellular granules, being of importance for food products. Flour is an option for food formulations since they contain fibers and nutrients, jicama root has chemical-physical properties (moisture, consistency, and stability) for use in food. This research aimed to characterize the physicochemistry and proximal analysis of jicama starch and flour from two locations in Tepic (Camichin) and Xalisco (Pantanal), Nayarit. Four treatments were designed (T1 = Pantanal Starch, T2 = Camichin Starch, T3 = Pantanal Flour, and T4 = Camichin Flour); pH, titratable acidity, apparent density, color, moisture, ashes, proteins, lipids, amylose, amylopectin, fiber, and total carbohydrates were evaluated. As a result, the T2 starches presented ash content (2.44 %), fiber (170 mg /100 g), and carbohydrates (1.50 g); T4 flour presented values of ash (3.55 %), protein (11.04 %), fiber (181 mg /100 g) and carbohydrates (1.70 g). Jicama starches can be substituted for commercial ones, and the use of flours for the preparation of food products.

Palabras llave : Extraction; root; compounds; polysaccharides.