Physicochemical and Functional Properties of Starches from <i>Pachyrhizus erosus</i> with Low Digestibility

The search for novel natural ingredients has been stimulated by the food and non-food industries, roots of Pachyrhizus erosus (jicama) emerges as promising crops industrial production due to its crispy succulent flesh high yield. Therefore, jicama starches from Fujian Province (SFJ) Guangxi (SGX) were isolated microstructure, swelling power, crystallinity, thermal property, rheological in vitro digestibility determined. starch granules SFJ SGX showed polyhedral, spherical or semi-spherical shapes with smooth nonporous surface. increasing solubility power temperature. By X-ray diffraction analysis, both had typical A-type but lower relative crystallinity (29.4%) than (35.4%). smaller granule sizes weaker stability, viscosity, strength gels, Resistant Starch (RS) content. contents RS (65.67%) (70.37%) suggested that is low energy special purposes.