Showing retention factors for Polyphenols, total in Chickpea, whole, raw with the process pressure-steamed Food Processing
Yield factor value: 2.03 (Bean, common, clean, soaked, boiled or autoclaved - table 16, 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 |
|---|---|---|---|---|
| 1.91 | 1.87 | 1.94 | 0.04 | 2 |
Original Retention Factor Values used to Produce Mean
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 |
|---|---|---|---|---|---|
| 1.87 | Chickpea (Cicer arietinum L. cv. Amits) - Raw | Chickpea (Cicer arietinum L. cv. Amits) - pressure steaming, 5 psi, 70 min | 144.0 | 133.0 | mg/100 g fresh weight |
| 1.94 | Chickpea (Cicer arietinum L. cv. Amits) - Raw | Chickpea (Cicer arietinum L. cv. Amits) - pressure steaming, 15 psi, 60 min | 144.0 | 138.0 | mg/100 g fresh weight |