الفهرس 
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Abstract
Un-pollinated date used as a source of food wastes. This present work aimed to prepare untraditional products namely cakes, cookies, juices and drinks from un-pollinated date powder to take advantage of the large amount of non-economic date fruit. Chemical, rheological, physical, textural properties and acceptability of prepared cup cakes and cookies were measured. In addition, chemical properties and acceptability of prepared juices and drinks were determined. The results revealed that the highest values of crude protein, ash and crude fiber were realized for un-pollinated date powder comparing with fresh un-pollinated date. Also, un pollinated date powder rich in potassium, calcium, magnesium, phosphorus, iron and zinc contents as well as the free radical scavenging activity (DPPH), total phenols and total flavonoids. The best blends of un-pollinated date-coconut juice, cup cakes, cookies and coffee were blend B1 which contained (75% Coconut milk + 25% Un-pollinated date juice), blend A which prepared with (95% wheat flour + 5% un-pollinated date powder), blend 2 which contained (60% wheat flour + 40% un-pollinated date powder) and blend d which contained (100% un pollinated date powder); respectively. Blend A which prepared with (95% wheat flour + 5% un-pollinated date powder) had the highest values of carbohydrates, total tannins, iron, sodium and zinc. Blend B1 which contained (75% Coconut milk + 25% Un-pollinated date juice) had the highest value of sodium and zinc content. Blend 2 which contained (60% wheat flour + 40% un-pollinated date powder) had the highest value of fiber, potassium, total phenols and free radical scavenging activity (DPPH). Blend d which contained (100% un-pollinated date powder) had the highest value of total solids, protein, fat, ash contents and total flavonoid compounds. Rheological characteristics also resulted that addition of un pollinated date negatively influenced on some Farinograph parameters (water absorption, arrival time, dough stability and dough development). Sensory evaluation results indicated that there were an enhancement in all nutritional values and the acceptability properties of all products.