Showing retention factors for Polyphenols, total in Fresh pea, raw with the process pressure-steamed Food Processing
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 |
|---|---|---|---|---|
| 0.67 | 0.60 | 0.73 | 0.06 | 4 |
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 |
|---|---|---|---|---|---|
| 0.60 | Yellow pea - Raw | Yellow pea pressure steaming, 5 psi, 70 min | 138.0 | 96.0 | mg/100 g fresh weight |
| 0.73 | Yellow pea - Raw | Yellow pea pressure steaming, 15 psi, 60 min | 138.0 | 116.0 | mg/100 g fresh weight |
| 0.62 | Green pea (Pisum sativum L. cv. Stratus) - Raw | Green pea (Pisum sativum L. cv. Stratus) - Pressure steaming, 5 psi, 70 min | 122.0 | 88.0 | mg/100 g fresh weight |
| 0.73 | Green pea (Pisum sativum L. cv. Stratus) - Raw | Green pea (Pisum sativum L. cv. Stratus) - Pressure steaming, 15 psi, 60 min | 122.0 | 103.0 | mg/100 g fresh weight |