Selenium loss and changes in product quality during cooking of selenium enriched potato tubers

[Display omitted] •Selenium loss details was clarified during cooking of Se-enriched tubers.•Steaming resulted in the lowest selenium loss rate, followed by boiling and frying.•Selenium was almost completely lost after starch extraction.•Selenium application increased the diameter of starch granules. Selenium biofortification is increasingly applied to improve selenium contents in the edible parts of crops. Potato (Solanum tuberosum L.) is a major food crop with wide availability of consumption, which is suitable for selenium biofortification. However, the processing and product quality of selenium-enriched potatoes has rarely been reported. Herein, selenium-enriched potato tubers (0.24 mg kg−1 fresh weight) were used to investigate selenium retention, loss details, and quality changes in different processed products. Final selenium contents of the products varied with different processing methods (P 30 μm) (P < 0.05) compared to the control. To minimize selenium loss, steaming is superior to boiling and frying for the processing of selenium-enriched potatoes, and it is not feasible to produce selenium-enriched starch.