Yield factor value:
0.75
(Carrot, fried,
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 |
| 1.39 |
0.89 |
1.89 |
0.50 |
2 |
Original Retention Factor Values used to Produce Mean
Sultana B., Anwar F., Iqbal S. (2008) Effect of different cooking methods on the antioxidant activity of some vegetables from Pakistan. Journal of Food Science and Technology 43:560-567
| Retention Factor |
Food Before Processing |
Food After Processing |
Content Before Processing |
Content After Processing |
Units |
| 1.89 |
Carrot (Daucus carota, var. T-29) |
Carrot (Daucus carota, var. T-29) - fried for 5 min with season sunflower oil and cooled |
39.6 |
100.0 |
mg/100 g fresh weight |
Gitanjali, Yasoda Devi P., Shiva Prakash M. (2004) Effect of shallow frying on total phenolic content and antioxidant activity in selected vegetables. Journal of Food Science and Technology 41:666-668
| Retention Factor |
Food Before Processing |
Food After Processing |
Content Before Processing |
Content After Processing |
Units |
| 0.89 |
Carrot - Peeled - Dacus carota - Raw |
Carrot - Peeled - Daucus carota - Fried |
58.15 |
69.38 |
mg/100 g fresh weight |