Retention of Some Water-Soluble Vitamins During Home Preparation of Commercially Frozen Potato Products

The retention of several water-soluble vitamins during home preparation of commercially frozen potato products was investigated. Retention values were lowest with ascorbic acid and folic acid. Depending on the potato product and the method of home preparation these values ranged from 53–91%, and from 14–75% for ascrobic acid and folic acid, respectively. Thiamin retention values varied between total retention in pan-fried hashbrowns to 59% in pan-fried shoestring French fries. Niacin values were not affected by home preparation whereas in the case of vitamin B6 values ranged from total retention to 79% retention.