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The addition of date syrup (Dibis) as a substitution of sugar in the ice cream manufacturing was replaced by 20, 40, 60 and 100%. The effect of these replacements on the titratable acidity, pH, total solids, specific gravity, weight per gallon, viscosity in the ice cream mixes and the specific gravity, weight per gallon, overrun and melting rate as well as the sensory evaluation of the resultant ice cream were evaluated. The titratable acidity of ice mixes increased significantly with the increase of date syrup while the specific gravity of plain ice cream was higher significantly than the mixes prepared with the addition of dibis. The replacement of sugar in ice cream mixes resulted in an increase significantly in viscosity and the increase was proportional to the replacement ratio of dibis. The specific gravity as well as weight per gallon of resultant ice cream increased significantly with the increasing of sugar replacement by dibis. The overrun of the resultant ice cream decreased significantly as a result of replacing sugar by dibis. Regarding to the melting rate of resultant ice cream there was a significantly decrease of all treatment than the plain ice cream. The average of total bacterial, psychrotrophic bacteria and moulds & yeasts counts of mixes before pasteurization were higher than that after pasteurization in all treatments. On the other hand, the total bacterial, psychrotrophic bacteria and yeast & mould counts of resultant ice cream were increased in all treatments. It is recommended that the dibis can be used as replacement of sugar up to 60% to give good quality ice cream with enhancing the nutritive value of the products.

The effects of substituting milk fat with different levels of inulin as a fat replacer on the chemical, microbiological and sensory characteristics of yoghurt were examined. Samples of yoghurt were kept in refrigerator at (5± 2Cº), and examined when fresh, and after 2, 3 and 7 days of storage. Chemical composition, microbiological contents and sensory characteristics were examined. The obtained results indicated that addition of inulin resulted in a significant increase in the total solids, moisture contents, and the development of titratable acidity. On the other hand, less whey syneresis was observed during the storage of the yoghurt samples. On the other hand, replacing of milk fat by inulin was of no significant effect on the fat content. Addition of inulin stimulated the growth of lactic acid bacteria. The colony forming units of total bacterial counts, Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus increased up to the 3 rd day of storage period, followed by decrease up to the end of the storage period. Sensory evaluations were almost stable during the first 7 th days of storage, then decreased slightly until the end of storage the period. Yoghurt samples containing 1.2% of inulin showed minor difference in the sensory characteristics, compared with control, and of the most acceptable sample. In conclusion, inulin could be successfully used as a fat replacer in making of low fat yoghurt with additional nutritional benefits without affecting the physico-chemical properties of yoghurt.

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