الفهرس 
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Abstract
The current investigation examined select evaluation of some production of non-traditional juices from different kinds of fruits and medicinal plants to produce juice sush as aloe vera (Aloe barbadensis) 10%, papaya (Carica papaya) 15%, doum (Hyphaene Thebaica) 5% and mixture of them, during cold storage at 5 ºC for 4 weeks. Determination of the physicochemical properties ( PH, TSS, titratable acidity, viscosity, ascorbic acid, reducing sugar and total sugar). Microbiological aspects (total bacterial, E. coli, Staphylococcus aureus, Salmonella sp and molds &yeasts), Phenolic compounds, Quantitative anti-nutrient screening, Quantitative phytochemical screening and sensory evaluation. Study the stability of produced juices during storage different conditions. 7.1. The physicochemical properties: 1. The highest titratable acidity (%) value recorded with doum juice, and the lowest one recorded with papaya + doum juice. The mean values were 0.56 and 0.27 %, respectively. There was a rise slight in the levels of titratable acidity during cold storage at 5 ºC for 4 weeks with juices products. 2. The highest TSS °Brix value recorded with doum juice,while, the lowest one recorded with aloe vera juice. The mean values were 12.60 and 10.58 °Brix, respectively. There was marginal decrease in the total soluble solids (TSS) of juices products during cold storage at 5°C for 4 weeks with juices products. 3. The highest viscosity value recorded with aloe vera juice, and the lowest one recorded with doum juice steam .The mean values were 16.25 and 0.32 CP, respectively. There was decrease gradually in the viscosity during cold storage at 5 ºC for 4 weeks with juices products. 4. The highest ascorbic acid content (%) value recorded with aleo vera juice, while lowest one recorded with doum juice steam .The mean values were 16.80 and 1.01 %, respectively. The gradual decrease in the ascorbic acid throughout the cold storage at 5 ºC period was noticed with juices products. 5. The highest reducing sugar (%) value recorded with doum juice steam, on the other hand, the lowest one recorded with papaya juice. The mean values were 19.58 and 6.70 %, respectively. There was increased gradually in the levels of reducing sugar during cold storage period of juices products. Also, It is clear to notice that the highest Total sugar (%) value recorded with doum juice , while lowest one recorded with aloe vera juice .The mean volumes were 49.11(%) and 13.50 (%), respectively. There was increased gradually in the levels of Total sugar during cold storage at 5 ºC period of juices products. 7.2. Microbiological aspects:1. The highest total bacterial count value recorded with papaya juice, while, lowest one recorded with aloe vera + doum juice. The mean values were 3.5 x 102, 2.0 x101 cfu/g, respectively. There was increased gradually in the levels of total bacterial during cold storage at 5 ºC for 4 weeks with juices products. 2. The highest E. coli value recorded with papaya juice, and the lowest one recorded with doum juice steam. The mean values were 0.85 x 101, 0.40 x101 cfu/g, respectively. There was marginal increase in the E. coli count during cold storage at 5 ºC for 4 weeks with juices products. 3. The highest Staphylococcus aureus value recorded with aloe vera juice, on the other hand, the lowest one recorded with doum juice steam. The mean values were 0.75 x 101, 0.2 x101 cfu/g, respectively. There was increase in the Staphylococcus aureus count during cold storage at 5 ºC for 4 weeks with juices products. 4. The fresh juices did not detect any Molds & Yeasts. On the other hand, there was marginal increased in the levels of Molds & Yeasts during cold storage at 5 ºC for 4 weeks with juices products. 5. Salmonella sp did not detect in all tested juice studies. 7.3. Phenolic compounds:7.3.1. The highest phenolic compounds of aloe vera juice recorded with catechin, sinapic acid and quercetin. The mean values were 95 (mg/100g), 54 (mg/100g) and 34 (mg/100g), respectively. On the other hand, the lowest amounts of phenolic compounds of aloe vera juice recorded with coumaric acid, vanillic acid and apigenin. The mean values were 0.8 (mg/100g), 2.30 (mg/100g) and 3.3 (mg/100g), respectively. While, gallic acid did not detect. 2. The highest phenolic compounds of papaya juice recorded with ferulic acid, p-coumaric acid and caffeic acid. The mean values were 287(mg/100g), 245 (mg/100g) and 175 (mg/100g), respectively. On the other hand, the lowest amounts of phenolic compounds of papaya juice recorded with vanillic acid, apigenin and kaempferol. The mean values were 1.80±0.4 (mg/100), 2.4±0.21 (mg/100g) and 3.13±0.03 (mg/100g), respectively. While, gallic acid did not detect.3. The highest phenolic compounds of doum juice recorded with dimethyoxyquercetin, kaempferol rhamnoglucoside and hamnoglucoside. The