Yield factor value:
0.91
(Green beans, 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 |
| 0.90 |
0.63 |
1.17 |
0.27 |
2 |
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 |
| 1.17 |
Green beans - Fresh - Edible parts |
Green beans - Steaming 7 min - Edible parts |
35.53 |
45.74 |
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 |
| 0.63 |
String bean |
String bean, steamed |
23.46 |
16.37 |
mg/100 g fresh weight |