The objective of this study is the valorization of downgraded dates from a high Algerian date variety Deglet Nour, locally called "h'chef". The work starts with the implementation of a food formulation of semi-candied dates in syrup extracted from dates. This formulation was based on dehydration-impregnation by immersion (D.I.I.). The downgraded dates were cleaned, cut, blanched, and then immersed in date syrups with increasing differential concentrations in Brix degrees: 65˚, 70˚ and 75˚. The chosen date/syrup immersion ratio is 1:2 (w/w). The obtained semi-candied dates were the subject of physicochemical and sensory analyses. The characterization of the downgraded dates before immersion showed high sugar content with a rate 52.67 g% g of dry matter and low water content (14%) which favors their use in semi-candied products. The physico-chemical analyses results of the three semi-candied dates products show an increase in their final sugar content, i.e. from 53.55% to 60.78% and in ashes between 1.76 p.cent and 1.94 p.cent. On the other hand, sensory analysis results confirm that the semi-candied dates with a syrup of 75˚ Brix present the most appreciated and preferable organoleptic characteristics than the other variables. Finally, following appertisation, the stability test reveals good microbiological quality (100˚C for 20 minutes) of the three (3) semi-candied formulations of dates. Thus, the valorization of the "h'chef" as sorting gap Deglet Nour date allowed its transformation into semi-candied dates, stable, appreciable on the organoleptic side. This new formulation could constitute a value-added product if eventually manufactured on an industrial scale, mainly in southern Algeria.

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Objectives Celiac disease is an autoimmune disease with manifestations at different levels. It is a disease developed in people with genetic susceptibility and intolerance to certain protein fractions of gluten, a protein found in all forms of wheat, rye and barley and causing villus atrophy. In Algeria, more than 500 000 people have celiac disease and the only treatment for celiac disease is to follow a strict, lifelong gluten-free diet, the objective of our work is to study the eating habits and gluten-free diet of 109 celiac patients residing in Algeria. Methods We carried out a cross-sectional survey using a questionnaire that has two sections: a section on eating habits, a section on frequencies of food consumption. Results Overall, we found that 67.9% of patients strictly followed their diet which led to difficulty in eating out of home and the need to take food while traveling. The difficulties in purchasing gluten-free foods were also mentioned by most patients. In addition, the gluten-free diet interfered with the patients' ability to work and with their social activities. Regarding the diet of our patients, the main foods consumed were vegetables, fruits, pulses, rice, pancakes, eggs, chicken meat and milk. Conclusions The negative effects of celiac disease and the gluten-free diet on patients can be minimized by better patient management, especially by joining associations. Funding Sources The Institute of Nutrition, Food and Agri-Food Technologies, Hospital-University Center CONSTANTINE Benbadis polyclinic el arbi ben mhidi, Polyclinic Filali, Constantine SIDI MABROUK PIDIATRIC EHS Constantine Hospitals.