Nutritional composition and antioxidant potential of Kluai Pakchong KU 46 and Kluai Nam wa Pakchong 50 banana cultivars and properties of their flours
A comparative analysis of physical characteristics, nutritional composition, bioactive compounds and antioxidant activity of Kluai Pakchong KU 46 (KU-46) and Kluai Nam Wa Pakchong 50 (PC-50) banana cultivars at unripe and ripe stages were conducted. KU-46 bananas contained higher levels of dietary f...
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2025-12-01
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| Series: | Cogent Food & Agriculture |
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| Online Access: | https://www.tandfonline.com/doi/10.1080/23311932.2024.2449197 |
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| author | Kunlayanee Suvittawat Rutai Ruangthamsing Pimnipa Phengchang Kwanhatai Tanongjid Arpathsra Sangnark Nongnuch Siriwong |
| author_facet | Kunlayanee Suvittawat Rutai Ruangthamsing Pimnipa Phengchang Kwanhatai Tanongjid Arpathsra Sangnark Nongnuch Siriwong |
| author_sort | Kunlayanee Suvittawat |
| collection | DOAJ |
| description | A comparative analysis of physical characteristics, nutritional composition, bioactive compounds and antioxidant activity of Kluai Pakchong KU 46 (KU-46) and Kluai Nam Wa Pakchong 50 (PC-50) banana cultivars at unripe and ripe stages were conducted. KU-46 bananas contained higher levels of dietary fiber than that of PC-50 at both ripeness stages. The soluble dietary fiber content in KU-46 diminishes with banana ripening, whereas PC-50 shows an increase in soluble dietary fiber during its ripening. Ripe KU-46 banana pulp had high β-carotene, vitamin A, and vitamin C, unlike PC-50. Ripe KU-46 banana pulp had higher calcium levels than unripe, while PC-50 banana pulp exhibited minimal variations in magnesium and calcium contents throughout the ripeness stages. Ripe KU-46 banana pulp exhibited notably higher phenolic content and antioxidant properties. The unripe KU-46 and PC-50 were processed to KU-46 flour (FKU-46) and PC-50 flour (FPC-50) respectively. The elevated phenolic content of FKU-46 enhanced its antioxidant efficacy. Pasting properties revealed that FKU-46 possessed lower pasting temperature, peak viscosity, and breakdown, indicating faster cooking times and increased resistance to heat and shear. The reduced final viscosity and setback values suggested enhanced texture stability in culinary uses. KU-46 banana cultivar demonstrated significant potential in their fresh form and as banana flour for health-conscious consumers. |
| format | Article |
| id | doaj-art-d32b4e1481ad4649a0c81321ec3b50a6 |
| institution | Kabale University |
| issn | 2331-1932 |
| language | English |
| publishDate | 2025-12-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | Cogent Food & Agriculture |
| spelling | doaj-art-d32b4e1481ad4649a0c81321ec3b50a62025-01-11T07:28:29ZengTaylor & Francis GroupCogent Food & Agriculture2331-19322025-12-0111110.1080/23311932.2024.2449197Nutritional composition and antioxidant potential of Kluai Pakchong KU 46 and Kluai Nam wa Pakchong 50 banana cultivars and properties of their floursKunlayanee Suvittawat0Rutai Ruangthamsing1Pimnipa Phengchang2Kwanhatai Tanongjid3Arpathsra Sangnark4Nongnuch Siriwong5Department of Horticulture, Faculty of Agriculture, Pakchong Research Station, Kasetsart University, Bangkok, ThailandFood and Nutrition Program, Department of Home Economics, Faculty of Agriculture, Kasetsart University, Bangkok, ThailandDepartment of Horticulture, Faculty of Agriculture, Pakchong Research Station, Kasetsart University, Bangkok, ThailandDepartment of Horticulture, Faculty of Agriculture, Pakchong Research Station, Kasetsart University, Bangkok, ThailandFood Science and Technology Division, Faculty of Home Economics Technology, Rajamangala University of Technology Krungthep, Yannawa, Bangkok, Sathorn, ThailandFood and Nutrition Program, Department of Home Economics, Faculty of Agriculture, Kasetsart University, Bangkok, ThailandA comparative analysis of physical characteristics, nutritional composition, bioactive compounds and antioxidant activity of Kluai Pakchong KU 46 (KU-46) and Kluai Nam Wa Pakchong 50 (PC-50) banana cultivars at unripe and ripe stages were conducted. KU-46 bananas contained higher levels of dietary fiber than that of PC-50 at both ripeness stages. The soluble dietary fiber content in KU-46 diminishes with banana ripening, whereas PC-50 shows an increase in soluble dietary fiber during its ripening. Ripe KU-46 banana pulp had high β-carotene, vitamin A, and vitamin C, unlike PC-50. Ripe KU-46 banana pulp had higher calcium levels than unripe, while PC-50 banana pulp exhibited minimal variations in magnesium and calcium contents throughout the ripeness stages. Ripe KU-46 banana pulp exhibited notably higher phenolic content and antioxidant properties. The unripe KU-46 and PC-50 were processed to KU-46 flour (FKU-46) and PC-50 flour (FPC-50) respectively. The elevated phenolic content of FKU-46 enhanced its antioxidant efficacy. Pasting properties revealed that FKU-46 possessed lower pasting temperature, peak viscosity, and breakdown, indicating faster cooking times and increased resistance to heat and shear. The reduced final viscosity and setback values suggested enhanced texture stability in culinary uses. KU-46 banana cultivar demonstrated significant potential in their fresh form and as banana flour for health-conscious consumers.https://www.tandfonline.com/doi/10.1080/23311932.2024.2449197Kluai Nam Wabanana flournutritional compositionbioactive compoundsantioxidant activityNutrition |
| spellingShingle | Kunlayanee Suvittawat Rutai Ruangthamsing Pimnipa Phengchang Kwanhatai Tanongjid Arpathsra Sangnark Nongnuch Siriwong Nutritional composition and antioxidant potential of Kluai Pakchong KU 46 and Kluai Nam wa Pakchong 50 banana cultivars and properties of their flours Cogent Food & Agriculture Kluai Nam Wa banana flour nutritional composition bioactive compounds antioxidant activity Nutrition |
| title | Nutritional composition and antioxidant potential of Kluai Pakchong KU 46 and Kluai Nam wa Pakchong 50 banana cultivars and properties of their flours |
| title_full | Nutritional composition and antioxidant potential of Kluai Pakchong KU 46 and Kluai Nam wa Pakchong 50 banana cultivars and properties of their flours |
| title_fullStr | Nutritional composition and antioxidant potential of Kluai Pakchong KU 46 and Kluai Nam wa Pakchong 50 banana cultivars and properties of their flours |
| title_full_unstemmed | Nutritional composition and antioxidant potential of Kluai Pakchong KU 46 and Kluai Nam wa Pakchong 50 banana cultivars and properties of their flours |
| title_short | Nutritional composition and antioxidant potential of Kluai Pakchong KU 46 and Kluai Nam wa Pakchong 50 banana cultivars and properties of their flours |
| title_sort | nutritional composition and antioxidant potential of kluai pakchong ku 46 and kluai nam wa pakchong 50 banana cultivars and properties of their flours |
| topic | Kluai Nam Wa banana flour nutritional composition bioactive compounds antioxidant activity Nutrition |
| url | https://www.tandfonline.com/doi/10.1080/23311932.2024.2449197 |
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