Abstract
Date compote manufacture supported by milk as source for the fat and protein and dibs as an alternative to sugar partial or whole, is highly nutritious and economically cheap. Therefore, this research was study the effect of fortification by different levels of milk (0.0, 25 and 50% of date weight) and dibs by different levels as an alternative to sugar solution (0.0, 50, and 100% of sugar solution) on physiochemical and sensory evaluation of date compote.

The obtained results revealed that fortification of date compote by milk and replacement dibs as an alternative to sugar solution at different levels had a significant effect on physiochemical composition of date compote, i.e. total solids %, total dietary fibers %, total protein% , total lipids % , ash% and pH value; sugars composition of date compote, i.e. total sugars %, reducing sugars%, sucrose%, glucose% and fructose % except glucose/fructose ratio; minerals composition of date compote, i.e. Potassium (K), , Sodium (Na) , Calcium (Ca) ,Magnesium (Mg) and Iron (Fe) contents (mg/100g); essential amino acids composition of date compote (histidine, isoleucine, leucine, lycine, methionine, phenylalanine, tryptophan and valine) and non-essential amino acids composition of date compote, i.e. alanine, arginine, aspartic, cysteine, glutamic, proline, serine and tyrosine and sensory evaluation of date compote (flavour, appearance, taste, and consistency).
Generally , it could be demonstrated from the results in this work that date compote supported by milk at 50% and dibs as alternative to sugar at 100 % of date weight is the best ,accept ,highly nutritious .