A new source of starchy flour: Physicochemical and nutritional properties of starchy kiwifruit flour

•Starchy kiwi flour (SKF) was obtained by compound enzyme method.•Compared with traditional starch, SKF showed higher swelling power and lower setback.•Compared with traditional starch, SKF showed a higher antioxidant capacity.•SKF is not easily hydrolyzed by enzymes and helps stabilize postprandial blood sugar. The physicochemical and nutritional properties of three starchy kiwifruit flour (SKF) were systematically studied. The results revealed that the total starch content of SKF was 66.63–80.42%. SKF showed a B-type crystal structure with a grain size between 7.08 and 9.02 μm. In comparison to corn starch and potato starch, SKF possessed a lower pH (3.43–4.28), transparency (0.68–1.11%) and setback value (0.20–1.73 Pa·s) and a higher swelling power (9.42–15.02 g/g) and hot paste viscosity (1.73–2.10 Pa·s). Moreover, SFK was rich in protein and various mineral elements. It also contained high levels of total phenolics and exhibited a strong antioxidant capacity. The resistant starch content in SKF was as high as 67.19–73.22%, and the rapidly digestible starch content was remarkably lower than that of corn and potato starch. Overall, these unique physicochemical properties of SKF, coupled with its nutritional benefits, give it a good development potential in the food industry.