Low Amylose Starch from Discarded Jicama Tubers (Pachyrhizus erosus (L.) Urb.) and Its Techno-Functional Characterization

Purpose The conversion of waste, such as discarded jicama (DJ), to value-added starch, offers the possibility of local economic development and sustainability. Methods To evaluate the feasibility of reducing food waste, starch from discarded jicama (DJS) and commercial jicama (CJS) were obtained by a conventional method to compare whether the use of the discarded product influences the yield and characteristics of the starch obtained. Results Significant differences in extraction yield were obtained (5.4% for DJS and 8.3% for CJS). Both starches presented a granule size between 1 and 12 μm, a type C diffraction pattern, amylose content around 14%, and a gelatinization temperature of 61 °C; however, there were some differences in properties such as water solubility index (WSI), swelling power (SP), and pasting. WSI and SP are higher for CJS causing a faster gelatinization process than in DJS. Conclusion The use of discarded jicama as an alternative source of starch is effective since it reduces agricultural waste through second-generation biorefinery. Results showed that the starch obtained from DJS is considered low-amylose starch, which has some characteristics desirable for the food industry. Graphical Abstract Statement of Novelty The novelty of our work entitled “Low amylose starch from discarded jicama tubers ( Pachyrhizus erosus (L.) Urb.) and its techno-functional characterization” can be summarized as the discarded jicama has not been studied as a non-conventional source of starch; this study allows establishing the bases for the use of this agro-industrial residue and giving it added value since the starch demand continues to increase. Additionally, discarded jicama starch can be classified as a low-amylose starch, giving it different technofunctional characteristics than most starches from conventional sources such as corn and potatoes, just to name a few.