الفهرس 
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Abstract
This study was carried out to the suitability of sweet potato cultivars grown in Egypt to process into osmotic dehydrated and beverage products. In addition, studying the effect of osmotic dehydration process, storage time for 3 and 6 months, juicing process, blending and heat treatment processing on the chemical, physico-chemical, sensory properties of fresh sweet potato and its products. Also, study the pharmaceutical effect on cancer cell lines. Results showed that phenolic components increased in all sweet potatoes treated with osmosis syrups especially with CaCl2 was added to the syrups. However, Storage time affects all properties of the osmotic dehydration products. Sweet potato ready to drink beverage was prepared with mango in different ratio 1:1, 2:1, 1:2 (w/w) and heat treatment was done for the past formulation. Heat treatment on formulation of different juices increased the flavonoid content and decreased the other contents (β-carotene, phenolic acids and vitamin C). The sample treated by sucrose+CaCl2 at concentration 100 µg/ml had 30.2 % inhibition of colon cancer cell line (HCT-116). While, sweet potato juice with heat treatment at concentration 100 µg/ml had 32.6 % inhibition of liver cancer cell line (HEPG2). Sensory evaluation of the samples treated by fructose+CaCl2 had the best values. Sweet potato juice with mango juice 1:2 (w/w) without heat treatment had the best values at sensory evaluation, while heat treatment enhanced the values of sweet potato juice.