Jicama (<i>Pachyrhizus</i> spp.), a nonconventional starch: Effects of citric acid and heat−moisture treatment on properties of starch and its application in film

Abstract Background and Objectives This study investigated the effects of citric acid (CA) and heat–moisture treatment (HMT) on the properties of jicama starch (JS). Furthermore, it explores the potential of modified jicama starch for film preparation. Findings The amylose content of the JS increases after HMT and decreases for CA‐modified starch. CA and HMT modification lowered the swelling power, solubility, peak viscosity, breakdown viscosity, final viscosity, setback viscosity, and crystallinity percentage compared to the native JS. After modification, there was an increase in the transition and pasting temperature of JS. The strong peak for the control and treated JS was observed at around 1008 cm −1 wavenumber in the Fourier transform infrared spectroscopy. SEM showed the overlapping and clusters of the granules in all the modified JS. Modified JS‐based film significantly affects the water solubility, barrier, and mechanical properties of film. The film's SEM showed that the CA‐ and HMT‐modified films had more homogeneous surfaces than the native JS film. Conclusions HMT and CA modification significantly impacted JS properties and improved the film properties for further application. Significance and Novelty This study's findings will facilitate selecting an appropriate treatment to enhance the properties of JS for applications in food formulation and sustainable packaging.