The primary objective of this study was to examine the effects of olive leaf extracts on the quality characteristics and shelf-life of chicken nuggets .Chicken nuggets were treated with aqueous and ethanolic extract of olive leaves (at levels: 0.25 and 0.35%) and the results were compared with chicken nuggets without additives. The treatments were stored in the freezer for 6 months and on days 0, 45, 90, 135 and 180, physicochemical characteristics and microbial samples were checked . Addition of ethanolic extract to nugget formulation increases the pH during storage, the pH values of all tests gradually increased. By increasing the concentration of olive leaf extract in the samples, the moisture content and cooking efficiency increased significantly. During storage, moisture content and cooking efficiency of nugget samples decreased. By adding olive leaf extracts to the nuggets, the color indices were improved. Microbial tests revealed that the number of salmonella and coliforms in all samples was negative. The addition of aqueous and ethanol extracts of olive leaves to the nugget formulation reduced the microbial load, so that the bacterial count of the samples containing the extracts was essentially lower than the control. By increasing the extract levels in the samples, the microbial load was decreased. Sensory evaluation showed that the lowest sensory score was related to the sample containing 0.35% ethanol extract, but there was no noteworthy distinction between other tests. It can be concluded that olive leaf extricate can be utilized as a normal preservative in chicken nugget formulation. Manuscript profile

In contemporary confectionery industry, the manufacturing of dietary and low-calorie products, notably in the realm of chewing gum production, stands as a significant challenge. Sweeteners are integral components in confectionery products, with applications extending to chewing gum as well. This research utilizes the established advantageous characteristics of dates to investigate the potential use of date juice as a replacement for sugar in the manufacturing of dietary gum. The substitution ratios tested in the experiment are 0%, 30%, 20%, and 10%. The findings of the experiment indicated that the gum supplemented with date juice at a substitution rate of 20% exhibited superior quality and shelf life, as evidenced by its enhanced moisture retention, texture, and sensory attributes, particularly taste. Conversely, a higher substitution rate of 30% led to a decline in both quality and sensory characteristics, with values falling below those of the control treatment. The study encompassed physicochemical and sensory examinations, encompassing the analysis of gum content, determination of reducing sugars following hydrolysis, measurement of ash content, assessment of texture, evaluation of sensory attributes, and investigation of colorimetric properties. The findings indicate that the quantity of gum and sugar obtained following the hydrolysis of the product was consistent across all experimental treatments, displaying no statistically significant variance compared to the control treatment. Additionally, there was a notable increase in the ash percentage index with higher levels of date juice replacement. The adhesion indices demonstrated a notable increase, while both chewability and springiness exhibited a decrease. Manuscript profile