<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2007-3380</journal-id>
<journal-title><![CDATA[Revista bio ciencias]]></journal-title>
<abbrev-journal-title><![CDATA[Revista bio ciencias]]></abbrev-journal-title>
<issn>2007-3380</issn>
<publisher>
<publisher-name><![CDATA[Universidad Autónoma de Nayarit]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2007-33802023000100413</article-id>
<article-id pub-id-type="doi">10.15741/revbio.10.e1427</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Physicochemical and proximal characterization of starch and flour of jicama (Pachyrhizus erosus L.)]]></article-title>
<article-title xml:lang="es"><![CDATA[Caracterización fisicoquímica y proximal de almidón y harina de jícama (Pachyrhizus erosus L.)]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ramírez Balboa]]></surname>
<given-names><![CDATA[G.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Balois Morales]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[León Fernández]]></surname>
<given-names><![CDATA[A. E.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Bautista Rosales]]></surname>
<given-names><![CDATA[P.U.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Jiménez Zurita]]></surname>
<given-names><![CDATA[J. O.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Montalvo González]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Autónoma de Nayarit Programa de Doctorado en Ciencias Biológico Agropecuarias ]]></institution>
<addr-line><![CDATA[Xalisco Nayarit]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Autónoma de Nayarit Unidad de Tecnología de Alimentos ]]></institution>
<addr-line><![CDATA[Tepic Nayarit]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Instituto Tecnológico de Tepic Laboratorio Integral de Investigación en Alimentos ]]></institution>
<addr-line><![CDATA[Tepic Nayarit]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>00</month>
<year>2023</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>00</month>
<year>2023</year>
</pub-date>
<volume>10</volume>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2007-33802023000100413&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2007-33802023000100413&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2007-33802023000100413&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT 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.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN La jícama (Pachyrhizus erosus L.) pertenece a la familia de las leguminosas, el órgano estructural comestible de esta planta es la raíz y se consume en fresco; la raíz contiene vitaminas, minerales y almidón, además de un bajo contenido calórico (40 cal). El almidón se encuentra en forma de gránulos intracelulares, siendo de importancia para los productos alimenticios. La harina constituye una opción para formulaciones alimenticias, ya que contienen fibras y nutrientes, la raíz de jicama tiene propiedades químico-físicas (humedad, consistencia y estabilidad) para su uso en los alimentos. El objetivo de esta investigación fue caracterizar fisicoquímica y químico proximal el almidón y harina de jícama de dos localidades de Tepic (Camichin) y Xalisco (Pantanal), Nayarit. Se diseñaron cuatro tratamientos (T1 = Pantanal Almidón, T2 = Camichin Almidón, T3 = Pantanal Harina y T4 = Camichin Harina); se evaluó pH, acidez titulable, densidad aparente, color, humedad, cenizas, proteínas, lípidos, amilosa, amilopectina, fibra y carbohidratos totales. Como resultado se tiene que los almidones del T2 presentaron contenido de cenizas (2.44 %), fibra (170 mg /100 g) y carbohidratos (1.50 g); la harina del T4 presento valores de cenizas (3.55 %), proteínas (11.04 %), fibra (181 mg / 100 g) y de carbohidratos (1.70 g). Los almidones de jicama pueden ser sustituidos por lo comerciales, y el uso de harinas para la elaboración de productos alimenticios.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Extraction]]></kwd>
<kwd lng="en"><![CDATA[root]]></kwd>
<kwd lng="en"><![CDATA[compounds]]></kwd>
<kwd lng="en"><![CDATA[polysaccharides]]></kwd>
<kwd lng="es"><![CDATA[Extracción]]></kwd>
<kwd lng="es"><![CDATA[raíz]]></kwd>
<kwd lng="es"><![CDATA[compuestos]]></kwd>
<kwd lng="es"><![CDATA[polisacáridos.]]></kwd>
</kwd-group>
</article-meta>
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