الفهرس 
RESULTS AND DISCUSSIONOnly 14 pages are availabe for public view
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Abstract
The chemical composition of fresh potato hermes were moisture 76.86, T.S 23.14, protein 3.31, fat 1.29, ash 2.33and fiber 7.03.
• Effect of soaking on reducing sugar, aspragine and acrylamide levels in potato chips:
As regard to acrylamide content, it can be seen that control chips samples contained very high acrylamide content (147.66 -151.06 µg/kg) compared with those soaking in cacl2 (49.01- 22.44 µg/kg) and soaking in citric acid (81.05- 24.73 µg/kg) this may be due reduction of acrylamide by soaking in cacl2 and citric acid.
from these results we selected the best pretreatments which reduced the acrylamide concentration and we determined the chemical composition of fried potato chips for these treatments (cacl2 2 % and citric acid 1% for 60 min).
• Chemical composition of potato chips:
Show the chemical composition of fresh potato, data show the composition of potato chips the moisture content were 2.85, 2.15 and 2.85, T.S were 97.15, 97.85 and 97.15, protein were 2.85, 3.5 and 2.5, fat content were 36.67, 26.57 and 28.82, ash were 2.56, 3.35 and 3.01, total carbohydrates were 55.07, 64.25 and 62.82 and pH were 5.94, 5.81 and 5.31 for samples of control, cacl2 and citric acid respectively. The data cleared that no detectable differences were found in protein contents among all samples.
• Physical and chemical properties of palm oil before and after frying process:
The data indicate that no detectable differences in refractive index (RI) for palm oil, acidity, iodine number, peroxide value and Saponification value.
The refractive index in the fresh oil was 1.464. While, after frying were1.464, 1.464 and 1.465 samples control, cacl2 and citric acid respectively. Meanwhile, the acidity in the fresh oil was 0.52. While, after frying were 0.54, 0.53 and 0.58 samples control, cacl2 and citric acid respectively. Meanwhile, the peroxide value in the fresh oil was 0.50. While, after frying were 0.77, 0.8 and 0.81 samples control, cacl2 and citric acid respectively. Meanwhile, the iodine number in the fresh oil was 56.89. While, after frying were 56.76, 56.83 and 56.8 samples control, cacl2 and citric acid respectively. While, the saponification value in the fresh oil was 136.0. While, after frying were 136.4, 136.5and 136.5samples control, cacl2 and citric acid respectively.