Yield factor value: 0.89 (Corn pudding, baked in water-bath, 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
0.43 0.43 0.43 0.00 1

Original Retention Factor Values used to Produce Mean

Lopez-Martinez, L.X., Parkin, K.L., Garcia, H.S. (2011) Phase II-Inducing, Polyphenols Content and Antioxidant Capacity of Corn (Zea mays L.) from Phenotypes of White, Blue, Red and Purple Colors Processed into Masa and Tortillas. Plant Foods for Human Nutrition 66:41-47 PubMed (21327968)

Retention Factor Food Before Processing Food After Processing Content Before Processing Content After Processing Units
0.43 Corn Maize Red, Masa 465.3 226.8 mg/100 g fresh weight