Showing retention factors for Anthocyanins, total in Sour cherry with the process jam making Food Processing
Yield factor value: 0.85 (Cherry, without score, jam, FR / m.Z, 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 |
|---|---|---|---|---|
| 0.11 | 0.10 | 0.12 | 8.17e-03 | 3 |
Original Retention Factor Values used to Produce Mean
Kim D.-O., Padilla-Zakour O.I. (2004) Jam processing effect on phenolics and antioxidant capacity in anthocyanin-rich fruits: cherry, plum, and raspberry. Journal of Food Science 69:S395-S400
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 0.10 | Sour cherry - Fresh fruit - Balaton | Sour cherry - Jam - Balaton | 45.0 | 5.4 | mg/100 g fresh weight |
| 0.11 | Sour cherry - Fresh fruit - Kroeker | Sour cherry - Jam - Kroeker | 67.1 | 9.2 | mg/100 g fresh weight |
| 0.12 | Sour cherry - Fresh fruit - Northstar | Sour cherry - Jam - Northstar | 66.8 | 9.6 | mg/100 g fresh weight |