Different improved date products were prepared (combot, Tamruddin (TO) and
glaced date) from three date varieties (Samani, ZaghJoul and Hayany). Ascorbic acid
and sodium metabisulphate were added 10 combot samples. Vanilla, banana and
orange juice as a flavor materials were added to tamruddin samples. Also, the glaced
dale prepared as a control or coated with chocoiate syrup. Gross chemical
composition for raw dates, different date products, minerals content and color
measurements were determined. Organoleptic properties were studied for different
products. Results showed that, Zaghloul date had high values ofT.S.%, protein, total
and reducing sugars, total phenols. The lowest and highest values for tolal acidity and pH were noticed in Hayany
and Sarnani dates, respectively. Sodium, potassium, calcium, phosphorus and
manganese were the major minerals among the investigated date samples.