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This study was carried out to produce date-skim milk powders rich in sugars, proteins and minerals. Factors affecting the physical, chemical, sensory, microbiological properties and quality of the products were studied after processing and during storage.Results indicated that the best mixtures were at a ratio of 1: 1 and1: 2 from date or date extract: skim milk powder regardless of the product type. Total sugars, protein and ash contents of the products ranged from 47.85 to 65.95, 14.38 to 27.66 and 3.92 to 7.59%, respectively (on dry weight basis) and caloric value of the products ranged from 361.23 to 367.26 cal/100g.Essential amino acids composition of the new products was high especially leucine, lysine, isoleucine, phenylalanine and valine, and non essential amino acids such as glutamic acid, aspartic acid and proline. Also, the present results indicated that the products are good source of many important elements such as potassium, calcium, sodium and phosphorus.The chemical composition of the products was slightly affected by storage, while statistical analyses for sensory evaluation of the products showed that they were accepted till 9 months of storage at room temperature (25 ْC).

This study was carried out to produce products having high nutritional value from lemon grass with valencia orange, Egyptian lime and cantaloupe juices available all the year besides studying the factors affecting on quality of products after processing and during storage. Blends were prepared from lemon grass extract with orange, lime and cantaloupe juices at a ratio of 1:1, 2:1 and 3:1(wt:wt), respectively .Results indicate that total carbohydrates, fat, ash, total phenols and ascorbic acid contents of lemon grass leaves were 75.73, 4.15, 9.47, 3.76% and 175.11 mg/100g (on dry weight basis) ,respectively. Results illustrate that total soluble solids (T.S.S.) of blends ranged from 15 -15.3%, total sugars from 79.51 to 88.86%, ash content (1.83-2.56%), total phenols content (0.410 -0.812%) and ascorbic acid content (23.02-152.4mg/100g) on dry weight basis. Results show that statistical analyses for sensory evaluation of nectars were accepted for orange juice at a ratio of 2:1 and lemon grass extract: lime juice at a ratio of 3:1.The chemical composition of products was slightly affected by storage, while statistical analyses for sensory evaluation of nectars ascertained that they were accepted till 9 months of storage at room temperature. Also, results show that total bacterial count was less than 10 cfu/gfor nectars during storage.

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