Influence of the Extraction Method on the Technological and Structural Properties of Andean Fava Bean Starch

Abstract

The Andean fava bean is a promising source of unconventional starch, but its extraction presents challenges such as obtaining pure starches with less granular damage. This study aimed to characterize the chemical and structural composition of Andean fava bean starches and evaluate the effects of aqueous (AES) and reducing agent (RES) extraction on their structural, technological, and thermal properties, assessing their potential as an unconventional starch source. Both methods produced starches with a high whiteness index and low protein content. However, RES showed higher yield (22.77%), amylose content (30.67%), and total crystallinity (19.53%), as well as a lower content of damaged starch (5.78%), indicating greater purity. Both samples exhibited granules with a smooth surface, oval shape, and polydisperse distribution. X‐ray diffraction revealed a Type C crystalline pattern, with RES showing a higher proportion of Phase A (17.00%). These differences were reflected in the technological properties, with RES exhibiting a higher gelatinization temperature (75.05°C) and higher peak (1996 cP) and final (2795 cP) viscosities, indicating greater thermal and rheological stability. In contrast, AES exhibited a lower gelatinization temperature (70.18°C) and a firmer gel (41.35 N), possibly due to greater granular damage and oxidative reactions during maceration. The extraction method influenced the structure and technological performance of the starch, with RES being more promising for applications requiring greater structural integrity and thermal stability. This work contributes to a better understanding of RES for starch isolation from Andean fava bean, with potential relevance to its future agro‐industrial applications.