Changes in nutritional composition of Russet Burbank potatoes by different processing methods

Russet Burbank potatoes from the same storage lot, were processed by commercial technology and prepared for consumption as done institutionally and in the home. Products were chosen to include most of the processing or preparation steps that will influence nutrient losses, namely, boiling, baking, frying, and drying. Products were evaluated on an as-served-basis for potato solids, starch, total and reducing sugar, total and protein nitrogen, free amino acid, vitamin, and mineral contents. Comparisons of the quantity of these nutritional components in different prepared potato products were made and discussed.