الفهرس 
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Abstract
Objectives : This study was carried out to get benefits from the second class dates and use it for processing date honey (Dibs) of high quality, find good and suitable methods for date honey extraction from the Egyptian Siwy and Iraqi Zahdy date fruits with good quality without adding any additives or preservatives in processing methods, and use the product of Dibs as sugar replacement in making of biscuits and carrot jam. Using a presscake as sugar replacement in making of biscuits Methods and results : Two extraction methods were applied. In the first method (І), the extraction was done by adding hot water (80 – 90°C), to date flesh at W/D ratio 1.5:1 (w/w) respectively, followed by extraction, guise filtration and concentration, while in the second extraction method, hot water ( 70 °C) was added to date flesh at ratio of 3:1 respectively followed by extraction and concentration process. The syrup obtained in each method was packed and evaluated for its physical and chemical characteristic and compared with the local market syrup. Its honey date was used for making biscuits and carrot jams as sugar replacement. The results showed that extraction processing affected by the addition water ratios to dates flesh; that increasing the water ratio leads to increasing the sugar extraction rate, also that the juice filtration leads to improving the produced dates honey color relatively. Using dates honey in making biscuit improved the sensory properties at replacement ratio 30%, also, using dates honey in making jam improved the sensory properties at replacement ratio 20% relatively. Conclusion : 1.Using the second degree of Siwy and Zahdy date as semi dry date in processing of date honey. 2.Using the second method in processing of date honey with filtration processing. 3.Using date honey as sugar replacement in making biscuit and balady carrot jam. 4.Using he residue (presscake) in making as sugar replacement.