Showing retention factors for Polyphenols, total in Lentils, whole, soaked, boiled with the process stored at room temperature Food Processing
Yield factor value: 1.0 (Any food, stored at room temperature, UNSPECIFIED)
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
Calculated Mean Retention Factor Value
| mean RF value | Min | Max | SD | n |
|---|---|---|---|---|
| 0.24 | 0.21 | 0.29 | 0.04 | 3 |
Original Retention Factor Values used to Produce Mean
Pirhayati M., Soltanizadeh N., Kadivar M. (2011) Chemical and microstructural evaluation of 'hard-to-cook' phenomenon in legumes (pinto bean and small-type lentil). International Journal of Food Science and Technology 46:1884-1890
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 0.29 | Small-type lentil | Soaking/cooked small-type lentil stored at 40°C/73% RH for 2 months | 198.91 | 59.5 | mg/100 g fresh weight |
| 0.22 | Small-type lentil | Soaking/cooked small-type lentil stored at 40°C/73% RH for 4 months | 198.91 | 45.23 | mg/100 g fresh weight |
| 0.21 | Small-type lentil | Soaking/cooked small-type lentil stored at 40°C/73% RH for 6 months | 198.91 | 43.41 | mg/100 g fresh weight |