Showing retention factors for 4-Hydroxybenzoic acid in Chickpea, whole, raw with the process roasted Food Processing
Yield factor value: 0.64 (Pigeon roasted, GB RSC, MAFF, 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 |
|---|---|---|---|---|
| 1.01 | 1.01 | 1.01 | 0.00 | 1 |
Original Retention Factor Values used to Produce Mean
Fares C., Menga V. (2012) Effects of toasting on the carbohydrate profile and antioxidant properties of chickpea (Cicer arietinum L.) flour added to durum wheat pasta. Food Chemistry 131:1140-1148
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 1.01 | Chickpea - Raw flour | Chickpea - Flour from toasted (105°C for 3 h) | 28.95 | 46.03 | mg/100 g fresh weight |