Alvarez-Yanamango, ErickSarmiento, NereydaChumpitaz-Huanqui, GeraldHuayta, FredyArias, Gladys2021-08-172022-02-222021-08-172022-02-222021-07978-958-52071-8-92414-6390http://laccei.org/LACCEI2021-VirtualEdition/meta/FP476.htmlhttp://dx.doi.org/10.18687/LACCEI2021.1.1.476https://axces.info/handle/10.18687/20210101_476The study aimed to take advantage of Annona cherimola Miller that represents low quality and post-harvest calibre for obtained starch. For that, the freshly collected fruits were manually conditioned to obtain their pulp and later obtain isolate starch by moisture extraction technique. The native starch (ANCh) was physic chemically characterized, and total starch content was determined. The ANCh shows values of moisture and starch content of 13.15 ± 0.30% and 72.35 ± 0.51%, respectively. Respecting to starch thermal properties as water solubility index (WSI) values of 1.92 ± 0.08% to 7.06 ± 0.4%; swelling powder (SP) 8.13 ± 0.28 to 31.04 ± 0.3 g of water / g of starch; water absorption capacity (WAC) 7.97 ± 0.27 to 28.64 ± 0.16 of water / g of starch. In conclusion, Annona cherimola miller native starch could be applied in jellies, sweets, sauces, mayonnaise and sausages improving their rheological properties, as water retention capacity and solubility, especially in products that require being subjected to temperatures around 90°C.EnglishLACCEI Licensehttps://laccei.org/blog/copyright-laccei-papers/Annona cherimola Millerlow qualitypost-harvest wastagesnative starch.Article