Stimulation of ACE inhibitory and improving α‐amylase and α‐glucosidase and antioxidant activities of semi‐prepared and dry soup by incorporating with date kernel powder

Abstract

Semi-prepared dry soup (SPDS) is produced in a dried form after processing and packaged in a suitable way; it is consumable after the addition of water or other suitable liquids as well as desirable food components and boiling. SPDSs have received a lot of attention in recent years because of their favorable shelf life, easy transportation, and short time required for their preparation (Niththiya et al., 2014). Now, if functional ingredients are employed in preparation of this type of soups, their value will be doubled. Since eating soup is the