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

• Published in: Food science & nutrition 2023-03, Vol.11 (3), p.1342-1353
• Main Authors: Mousavi, Maryam, Fadaei, Vajiheh, Akbari‐adergani, Behrouz
• Format: Article
• Language: English
• Subjects: Amylases; Angiotensin; angiotensin‐converting enzyme; Antioxidants; Bakeries; Barley; Cellulose; date kernel; dry soup; Flour; Functional foods & nutraceuticals; Glucosidase; Kernels; Low density polyethylenes; Organoleptic properties; Original; Original Research; Peptidyl-dipeptidase A; Physicochemical properties; Polyethylene; Proteins; Soups; Viscosity; Wheat; α-Amylase; α-Glucosidase
• ISSN: 2048-7177; 2048-7177
• DOI: 10.1002/fsn3.3170

Date kernel as a functional food component has a special importance due to its rich nutritional profile, low price, and ease of access. For this, in this research, the sub‐product was used for formulation of semi‐prepared dry soup (SPDS); the effect of adding 0 (S1 = control), 2 (S2), and 4 (S3) %w/w date kernel powder (DKP) on physicochemical, nutritional, and organoleptic properties and beneficial effects of SPDS samples were evaluated. The results revealed that S2 and S3 samples were different from the control sample in some physicochemical properties so that viscosity increased 1.27 and 1.52 times and a* raised 5.6 and 8.5 times, respectively, while L* decreased 0.94 and 0.88 times and b* reduced 0.92 and 0.8 times, respectively. The nutritional properties of S2 and S3 samples compared with the control sample improved. Also, differences were observed in the beneficial effects of S2 and S3 compared with the control sample as total polyphenol content (TPC) increased 1.06 and 1.11 times, respectively (p