Yield factor value: 0.91 (Beanburger, soya, fried in vegetable oil, BERGSTROM 1994_GAINS-AND-LOSSES)

Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor

Calculated Mean Retention Factor Value

mean RF value Min Max SD n
0.83 0.40 1.30 0.33 4

Original Retention Factor Values used to Produce Mean

Song T.T., Barua K., Buseman G., Murphy P.A. (1998) Soy isoflavone analysis: quality control and a new internal standard. American Journal of Clinical Nutrition 68:1474S-1479 PubMed (9848519)

Retention Factor Food Before Processing Food After Processing Content Before Processing Content After Processing Units
0.40 Tofu Fried tofu 75.3 33.8 mg/100 g fresh weight
Chan S.G., Murphy P.A., Ho S.C., Kreiger N., Darlington G., So E.K.F., Chong P.Y.Y. (2009) Isoflavonoid Content of Hong Kong Soy Foods. Journal of Agricultural and Food Chemistry 57:5386-90 PubMed (19530716)

Retention Factor Food Before Processing Food After Processing Content Before Processing Content After Processing Units
1.30 Deep-fried bean curd Bean curd puff, rectangular in shape - Fried 0.88 1.26 mg/100 g fresh weight
Franke A.A., Custer L.J., Wang W., Shi C.Y. (1998) HPLC analysis of isoflavonoids and other phenolic agents from foods and from human fluids. Proceedings of the Society for Experimental Biology and Medicine 217:263-73 PubMed (9492334)

Retention Factor Food Before Processing Food After Processing Content Before Processing Content After Processing Units
0.90 Tofu Tau kwa (pressed tofu) 6.62 6.56 mg/100 g fresh weight
Franke A.A., Hankin J.H., Yu M.C., Maskarinec G., Low S.H., Custer L.J. (1999) Isoflavone levels in soy foods consumed by multiethnic populations in Singapore and Hawaii. Journal of Agricultural and Food Chemistry 47:977-86 PubMed (10552401)

Retention Factor Food Before Processing Food After Processing Content Before Processing Content After Processing Units
0.71 Raw tau kwa (pressed tofu) Tau pok (fried tau kwa or pressed tofu) 13.04 10.28 mg/100 g fresh weight