الفهرس 
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Abstract
The date palm is one of the world’s oldest cultivated tree fruits, dating back to prehistoric times and with records dating back to 3000 B.C. Near East and North Africa are two of the most populous regions in the world. Dates are an important crop in the world’s desert regions, and the date palm tree is one of the most frequently mentioned plants in the Quran and Sunnah.
1) On the other hand, unknown dates were utilised in this study on two dry dates, the first seedling and the second Bartamouda, which is one of Egypt’s most famous dates, to make date powder snacks with 1, 3, and 5%, in order to create a new snack from dates. The following points were used to reach this goal:
2) Study the date powder preparation for analysis and application
3) Study the Dry seedling and Bartamouda date palm physical qualities.
4) Determine the effect of date powder addition on the sensory qualities of corn grits snacks at 1, 3, and 5% date powder concentrations.
5) Study date cultivars’ proximal chemical composition at the tamr stage
6) Determination of minerals content of Seedling and Bartamouda date cultivars at tamr stage.
7) Study the influence of date powders, additional concentrations, and their combination on total, reducing, and non-reducing sugar %ages
8) Study The influence of date powders, their additional concentrations, and their combination on fat and protein %ages
9) Study the influence of date powders on fibre and total ash %ages,
10) Study the Investigate the impact of date powders, additional concentrations, and their interaction on moisture, phenols, and titratable acidity %ages.
11) Study the Examine how date powders, extra concentrations, and their interactions affect moisture, phenols, and titratable acidity %ages.
12) Study the Iron, zinc, manganese, and copper (mg/100 g) effects of date powders, additional concentrations, and interactions between them
13) Study the total microbial count (cfu/g) influence of date powders, additional concentration, and interaction between them.
14) Correlation between macro and micro elements and chemical properties.
The obtained results of the present study could be summarized in the following points:
1) The physical properties of dry seedling and Bartamouda date palm. Demonstrate the Bartamouda date palm and seedling dry date palm were similar or have nearby results in the fruit diameter with no significant differences between the two cultivars under study. The pulp and pit %ages of seedling and Bartmouda date palm cultivar. were comparable.
2) Data revealed from studying the effect of the two date powders addition on the sensory properties of snacks that the snacks were influenced by the different concentrations of powders 1, 3 and 5 %) from the two varieties and done in order to determine consumer acceptability. The snacks of date powders %ages (1 and 3 %) were the highest and comparable to control for dry seedling cultivar. and significantly different from Bartmouda date palm cultivar. for taste, color, texture, odor and overall acceptability scores.
3) Results obtained showed that as regard to moisture, protein contents there were no significant differences, while on the other hand there were significant differences between the other properties, whereas the reducing sugars, fiber, fat, ash and acidity contents were the highest for dry seedling, while non reducing- sugars, total sugar and phenol contents were the highest for Bartmouda cultivar..
4) Results indicated that the element analysis of date palm “Seedling dry date and Bartamouda” date fruits on dry bases cleared that the fruits of date palm contained many useful elements like phosphorus, potassium, calcium, magnesium, iron, zinc, manganese and cupper and the tested date fruits contained significant amounts of minerals and potassium was the dominant element.
5) Data revealed that D.P.1 and D.P.2 of snacks were having the highest values of reducing sugars, while for non-reducing and total sugars the D.P.2 for snacks from Bartamouda cultivar. were the highest and significantly different from the snacks of D.P.1. and control. In this regard the combination between date powder and the added concentrations showed that the D.P.2 of Snacks at 5% was having the highest value in this respect and on the other side the lowest values were for the control treatments with D.P.2 or D.P.1, respectively.
6) As regard to the effect of adding date powders of snacks on fat %, there were no significant differences between snacks of Seedling dry date fruit palm (D.P.1) and for snacks from Bartamouda cultivar. (D.P.2) and control of the both, while for the effect of adding date powders of snacks on protein %, there were significant differences between D.P.1 and D.P.2 and control and snacks at 5% were the highest for the snacks of the both cultivars.
7) As regard to the effect of adding date powders of snacks on fiber and ash the results showed that the date powder of D.P.1 Seedling dry date fruit palm have the highest value of fiber and significantly different from D.P.2 fruit palm which have the lowest %age of fiber %. So, the Snacks at 5 % was having the highest value, but the lowest value in fiber % noticed by the control treatments of the both cultivars. In this concern the combination between date powder and addition concentrations showed that the D.P.1 of Snack at 5% was having the highest value in this respect. On the other side, the lowest values were for the control treatments with D.P.1 or D.P.2, respectively. Concerning to total ash %, the D.P.1 and D.P.2 were significantly different between them; also Snacks at 5 % was the highest and significant different between all concentrations. The control was the lowest and significant different in this study. On the other side, the interaction between date powder and addition concentration, the Snacks at 5 % with D.P.1 was the highest in this concern. On the contrary, the lowest values were of the control with D.P.1 and D.P.2 %, respectively.
8) As regard to the effect of adding date powders of snacks on moisture, phenol and acidity the results indicated that there were significant differences between the concentrations of D.P.1 and D.P.2 and control and snack at 5% was having the highest value. On the other side there were no significant differences between D.P.1, D.P.2 of snacks and control and also snacks at 5% were having the highest values concerning with the phenols and acidity %.
9) Results showed that, as regard to the effect of adding date powders of snacks on macro elements (Phosphorus, potassium, Calcium and Magnesium mg/100 g, on dry wt. bases), there were significant differences between all concentrations of D.P.1 and D.P.2 of snacks and control and also snacks at 5 % were the highest between all the concentrations and Potassium was the dominant element between all macro elements for snacks from the date palm.
10) As regard to the effect of adding date powders of snacks on micro elements (iron, zinc, manganese and cupper mg/100 g, on dry wt. bases). The Results showed that there were significant differences between all concentrations of D.P.1 and D.P.2 of snacks and control and also snacks at 5 % were the highest between all the concentrations and also snacks at 5 % were the highest between all the concentrations.
11) Results indicated the effect of storage for six months after processing and packaging on the total microbial count (cfu) of snacks products. The results indicated that total bacteria count and yeast and molds counts were absent from all tested samples because of the heat treatments for all products.