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Soups are consumed for nutritive benefits and also by patients whose intake of solids is considerably reduced due to several pathological reasons. Dehydrated soup mix is a convenient product due to its less volume and long storage life at ambient temperatures. Soup mix formulated with functional ingredients, modified potato flour (thickening agent), and dill leaf powder (DLP) was evaluated for its antioxidant properties. Aqueous and methanolic extracts of soup mix were prepared, and their total phenolic content, reducing power ability, and free radical-scavenging activity were determined. Significant improvement in total phenolics was observed as a result of addition of DLP that led to enhancement of its antioxidant properties. The phenolic acid profile of the soup mix base contained mainly tannic acid, while protocatechuic, gentisic, vanillic acid, and syringic acids were contributed by DLP. The reducing power ability of soup mix was increased by about 2.5 times in aqueous and about seven times in methanolic extracts, as a result of DLP addition. Concentration-dependent scavenging activity was observed, and IC 50 (scavenging of 50% 1,1-diphenyl-2-picrylhydrazyl radical) values were reduced from 16.5 to 3.8 μg/mL in aqueous and from 9.1 to 3.9 μg/mL in methanolic extracts as a result of addition of DLP. The moisture-humidity relationship studies of soup mix conducted to determine its sorption behavior showed that the product exhibited caking tendency above 8.9% moisture corresponding to a critical relative humidity of 56%.

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Textural profile, pasting behavior, gelatinization characteristics, sedimentation volume, and gel consistency of acetylated (Ac) and enzyme (glucoamylase)-modified (EM) potato and sweet potato flours have been investigated to determine their suitability in products such as baked goods, soup, and pudding. Dough hardness of Ac and EM samples was significantly higher than their native samples (P < 0.01). Dough cohesiveness of modified potato did not change, while it decreased in modified sweet potato. With increase in moisture, textural properties of modified samples, in general, showed reduced values. Rapid Visco Analyser showed least pasting viscosities of Ac flours due to restricted swelling of starch granules while EM flours exhibited high viscosities. Acetylated samples showed reduced gelatinization temperature (GT), and enthalpy (DeltaH) compared to native samples, whereas enzyme-treated samples showed no significant changes in GT, indicating their comparable crystallinity values with those of native samples. Modified flour samples had lower sediment volumes and gel consistency, and the gel consistency of EM flour correlated with its cold paste viscosity.