eng Oriental Scientific Publishing Company Biosciences Biotechnology Research Asia 0973-1245 2016-06-25 13 2 1133 1136 10.13005/bbra/2142 12997 article Kalyani Y. Gaikwad 1 Dr. K. A. Athmaselvi 1 Department of Food Process Engineering School of Bioengineering- Food Safety and Quality Management SRM University, Chennai, TN 603 203 The work studied during this project is effect of different of pre treatments (soaking in salt, citric acid solutions) on the various properties of fried potato chips. Potato slices were pre treated (soaked) and fried in refined sunflower oil at 170°C for 20-25min. Diameter, moisture, color and water activity was decreased with the frying time. Control sample also shows similar changes after treatments except color degradation as indirect reduction in color. Generally, pre treatments improved the sensorial properties of potato chips than control samples. https://www.biotech-asia.org/vol13no2/effect-of-soaking-pre-treatments-on-different-characteristics-of-fried-potato-chips/ Potato chips; Hunter color meter; Texture; Sensory analysis; 9point hedonic scale