الفهرس 
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Abstract
ABSTRACT
Ice cream is a nutritious, palatable and comparatively less expensive food. No other food attains much popularity and has a fascinating appeal and foam as ice cream. According; the aim of this study was conducted to make a healthy functional ice milk supplemented with date and pomegranate syrup (dibs) and pomegranate syrup with beetroot concentrated extract. This study was carried out to in two main parts.
First part: Making of fortified ice milk using different proportions of date (dibs) as a partial sugar substitute as well as a source of nutrients and antioxidants and study the effect of date dibs on some of the physical and sensory chemical properties of the resulting ice milk during the storage period for 30 days at a temperature of -22Сº. where the sucrose was replaced in the ice milk mixtures using dibs in different proportions 20, 40, and 60%. The antioxidant activity and phenolic compounds content has also been studied in date dibs used in the manufacture of ice milk. The results obtained indicated that the use of different proportions of date dibs as a partial substitute to sucrose has an effect on the properties of ice milk mixtures and the results indicate a decrease in total solids, pH value, fat, overrun and protein, while both acidity increased. While, the acidity, ash, specific weight and weight of the gallon increased. There was also an increase in both viscosity, metal content and melting resistance compared to control. The increase in these measurements may be commensurate with the increase in the added proportions of date dibs. The results also showed that (a, b) values increased by increasing the added percentage of date dibs, while the value of (L) decreased significantly during storage for (1, 15, 30) days’. The results of the sensory evaluation