UtilizationofDates to Process SomeNew DietaryProducts (Marshmallow /Sheets)

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This study is performed to investigate the possibility of producing new dietary products called dates marshmallow and sheets with a new technology.The study has been done to search the evaluation of possibility of maximizing utilizationas value-added for dates second degree types to produce natural marshmallowand sheetsin both novels, an economical ways.The obtained results revealed that, mixing the juice of dates with fruit juice such as golden berry and Tamaridusindica  with ratio 50% led to reduce the content of sucrose, and total sugars. Total phenolic compounds for dates, 50%;Tamaridus indica,50% were the highest one. Flavonoids were the highest value in samples dates (100%) followed by the other. It noticed that, carotenoids recorded the highest content in all samples.Objective testing color measurements; the result explains that, all samples treatments with mixing had lowest inlightness(*L) value. Redness value (**a) which decreased with all samples. However, all treatments including both of controls were observed less in yellowness(***b) value. Physical properties - texture attributes, such as hardness attribute for all samples were  the best, but Chewiness for dates,100% anddates,50%; Tamaridus Indica,50% marshmallow were best samples. Date sheets; itcould be observed that, total phenol compounds content for samples were less than control.On the other hand, fibers, total acidity and vitC were close and almost compatible with the control. It could be clearly observed that, treatment of date sheets product (zero time) for the lightness (*L) values was less while that, both of the red (**a), and yellowness(***b) values were more in compered with control by increasing time of storage.Finally, It could be clearly concluded that, second degree types of dates are proper, successful, economic and applicable to produce as a new product  marshmallows as well as it can be  made in sheets form  by  heat concentrated drying which it gave an added value for dates that was very well for consumer palatability in  general  by sensory evaluation.

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