Showing retention factors for 6''-O-Malonylglycitin in Soy, tofu with the process boiled Food Processing

Yield factor value: 2.75 (Soya Textured Vegetable Protein 'meat', boiled, 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
2.80 2.35 3.24 0.32 5

Original Retention Factor Values used to Produce Mean

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
2.75 Raw tau kwa (pressed tofu) Cooked tau kwa (pressed tofu) 2.06 2.06 mg/100 g fresh weight
2.35 Raw tofu Cooked tofu 1.31 1.12 mg/100 g fresh weight
Murphy P.A., Song T.T., Buseman G., Barua K., Beecher G.R., Trainer D., Holden J. (1999) Isoflavones in retail and institutional soy foods. Journal of Agricultural and Food Chemistry 47:2697-704 PubMed (10552547)
Retention Factor Food Before Processing Food After Processing Content Before Processing Content After Processing Units
3.24 Azumaya, extrafirm, raw Azumaya, extrafirm, cooked 1.1 1.3 mg/100 g fresh weight
3.07 Azumaya, firm, raw Azumaya, firm,cooked 1.7 1.9 mg/100 g fresh weight
2.57 Azumaya, firm, raw Azumaya, firm,cooked 1.6 1.5 mg/100 g fresh weight