The effect of flavor compounds and coatings on Physicial, organoleptic and mcrobial characteristic of novel

“Date Arde” is energetic new product that traditional was produced in countryside area of the mount zagros in Iran. This product formed from mixed arde (roasted، decorated and milled sesame seed) with dates paste in portion (25%w/w). The average oil of “Date Arde” is around 9-10%. This study was carried out for investigation the effects of flavor compounds (cumin، cinnamon، ginger) and coatings (chocolate، gelatin، roasted flour with confectionary fat) on the physical (Color، texture)، microbial (Total count، yeast mold) and organoleptic (Softness، flavor، color and over all acceptance) characteristic of “Date Arde” that include berhi dates variety. Analysis of data showed that maximum levels of flavoring for good acceptance was 1% (w/w) of dates، also this level (1%) influenced significantly (p≤0. 05) on texture of product. On the other hand، cumin flavor was accepted with the highest degree. Analysis of findings showed that coating of “Date Arde” flavoring with cumin affected significantly (p≤0. 05) the texture، color and total acceptance. So that chocolate coating showed the best acceptance.