Showing retention factors for Polyphenols, total in Broad bean seed, whole, frozen with the process steamed Food Processing
Yield factor value: 0.94 (Broad beans, boiled, NL LCW, BERGSTROM 1994_GAINS-AND-LOSSES)
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
Calculated Mean Retention Factor Value
| mean RF value | Min | Max | SD | n |
|---|---|---|---|---|
| 0.93 | 0.84 | 1.09 | 0.11 | 3 |
Original Retention Factor Values used to Produce Mean
Wolosiak R., Worobiej E., Piecyk M., Druzynska B., Nowak D., Lewicki P.P. (2010) Activities of amine and phenolic antioxidants and their changes in broad beans (Vicia faba) after freezing and steam cooking. International Journal of Food Science and Technology 45:29-37
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 1.09 | Broad beans, Frozen at -18°C | Broad beans, Frozen at -18°C, Steamed | 98.98 | 115.68 | mg/100 g fresh weight |
| 0.86 | Broad beans, Frozen at -35°C | Broad beans, Frozen at -35°C, Steamed | 97.41 | 89.77 | mg/100 g fresh weight |
| 0.84 | Broad beans, Industrial frozen in fluid bed (-21 to -30°C) | Broad beans, Industrial frozen in fluid bed (-21 to -30°C), Steamed | 96.96 | 87.12 | mg/100 g fresh weight |