2.1. Preparation of the Functional Soup
Purple waxy corn seeds (To prepare the functional soup, “Anthaplex” was mixed with a dairy-based soup containing a rice mixture (white color and rice berry, soy, pumpkin, onion, beetroot, parsley, milk, brown sugar, salt, rice bran oil, and water (under petty patent registration)) at doses of 2 and 4 g. The functional soup was assessed for polyphenolic compounds, flavonoids, and anthocyanin contents. In addition, chemical analysis of the instant functional soup was performed to determine the carbohydrate, protein, fat, energy, dietary fiber, and sodium contents by the Central Laboratory (Thailand) Co, Ltd., Khon Kaen, Thailand, a standard organization playing a role in inspection and quality and product certification. Various forms of anthocyanins were also assessed by using high-performance liquid chromatography (HPLC) [