Showing retention factors for Polyphenols, total in Common bean [Others], 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 |
|---|---|---|---|---|
| 0.20 | 0.16 | 0.26 | 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 |
|---|---|---|---|---|---|
| 0.26 | Pinto bean | Soaking/cooked pinto bean stored at 40°C/73% RH for 2 months | 274.87 | 71.87 | mg/100 g fresh weight |
| 0.17 | Pinto bean | Soaking/cooked pinto bean stored at 40°C/73% RH for 4 months | 274.87 | 47.79 | mg/100 g fresh weight |
| 0.16 | Pinto bean | Soaking/cooked pinto bean stored at 40°C/73% RH for 6 months | 274.87 | 44.83 | mg/100 g fresh weight |