Yield factor value:
0.87
(Green peas, steamed, FR / TK m.S, edible part,
BOGNAR 2002_EUROFIR)
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
Calculated Mean Retention Factor Value
| mean RF value |
Min |
Max |
SD |
n |
| 0.76 |
0.74 |
0.78 |
0.01 |
4 |
Original Retention Factor Values used to Produce Mean
Turkmen N., Sari F., Velioglu Y.S. (2005) The effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables. Food Chemistry 93:713-718
| Retention Factor |
Food Before Processing |
Food After Processing |
Content Before Processing |
Content After Processing |
Units |
| 0.75 |
Peas - Fresh - Edible parts |
Peas - Steaming 7 min - Edible parts |
38.49 |
33.41 |
mg/100 g fresh weight |
Xu B. , Chang S.K.C. (2008) Effect of soaking, boiling, and steaming on total phenolic content and antioxidant activities of cool season food legumes. Food Chemistry 110:1-13
| Retention Factor |
Food Before Processing |
Food After Processing |
Content Before Processing |
Content After Processing |
Units |
| 0.78 |
Yellow pea - Raw |
Yellow pea regular steaming, 70 min |
138.0 |
125.0 |
mg/100 g fresh weight |
| 0.74 |
Green pea (Pisum sativum L. cv. Stratus) - Raw |
Green pea (Pisum sativum L. cv. Stratus) - Regular steaming, 70 min |
122.0 |
105.0 |
mg/100 g fresh weight |
Wolosiak R., Druzynska B., Piecyk M., Worobiej E., Majewska E., Lewicki P.P. (2011) Influence of industrial sterilisation, freezing and steam cooking on antioxidant properties of green peas and string beans. International Journal of Food Science and Technology 46:93-100
| Retention Factor |
Food Before Processing |
Food After Processing |
Content Before Processing |
Content After Processing |
Units |
| 0.76 |
Green pea |
Green pea - Steamed |
29.8 |
26.11 |
mg/100 g fresh weight |