الفهرس 
REVIEW OF LITERATUREOnly 14 pages are availabe for public view
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Abstract
This study was conducted to evaluate the safety and quality of different types of marketable snack products : potato chips with different flavors (chicken, kebab, chili, and cheese ), corn snacks ( extruded products) with different flavors (ketchup, cheese, and chili) from three companies and popcorn with cheese flavor. Evaluation the chemical characteristics involved: chemical composition (moisture, protein, fat, ash, carbohydrate, and fiber content), chemical characteristics of oil extracted from all samples (acid value, peroxide value and TBA value ) and heavy metal (Fe, Cu, Pb) as well as microbiological aspects (total count of bacteria, mold and yeast count, coliform group, and salmonella and shigella detection)were carried out at zero time and during storage at ambient temperature 25 +2C for different periods (6 months for potato chips and 3 months for snacks and popcorn).