الفهرس 
1 . INTRODUCTIONOnly 14 pages are availabe for public view
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Abstract
This study was conducted to study the chemical composition of sycamore fruits, include chemical composition, minerals content and some active compounds such as phenols. Technological process will do on sycamore fruits to produce some juice and jam. Quality attributes will measure on these products for sensory, physical and nutritional value to select the best concentration can use in commercial scale. Storage of juice and jam products from sycamore fruits and determine the stability and nutritional value during storage period. Also, biological experimental will do on rats feeding each group of different concentration of sycamore fruits and measure the effect of these concentrations on glucose level, triglycerides, liver and kidney functions. The obtained results could be summarized in the following :٦.١. Chemical composition of sycamore fruit: ١. The sycamore fruit as wet weight contains different amounts of moisture, protein, fat, fiber, ash, carbohydrates and energy values. The mean values were ٦٠.٧٥, ٥.٥٦, ٢.٥٠, ٣.١٣, ١.٢٣, ٢٦.٨٣ % and ١٥٢.٠٦ k.cal/١٠٠g, respectively. ٦.١.٢. Mineral contents of sycamore fruit: ١. The highest mineral contents of sycamore fruit recorded for calcium, phosphorus and magnesium. The mean values were ٣٨٥.٥٠, ٣٨٣.١٠ and ٣٠٥.٤٥ mg/١٠٠g, respectively.