Yield factor value: 0.85 (Quince, jam FR m.Z, edible part - table 25, 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
0.40 0.40 0.40 0.00 1

Original Retention Factor Values used to Produce Mean

Silva B.M., Branquinho-Andrade P., Goncalves A.C., Seabra R.M., Oliveira M.B., Ferreira M.A. (2004) Influence of jam processing upon contents of phenolics, organic acids and free amino acids in quince fruit (Cydonia oblonga Miller). European Food Research and Technology 218:385-389

Retention Factor Food Before Processing Food After Processing Content Before Processing Content After Processing Units
0.40 Quince Pulp Quince Jam A - Peeled 0.93 0.44 mg/100 g fresh weight