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 |
| 3.01 |
2.55 |
3.43 |
0.38 |
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 |
| 2.57 |
Raw tau kwa (pressed tofu) |
Cooked tau kwa (pressed tofu) |
1.6 |
1.5 |
mg/100 g fresh weight |
| 2.55 |
Raw tofu |
Cooked tofu |
1.4 |
1.3 |
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 |
| 3.36 |
Azumaya, extrafirm, raw |
Azumaya, extrafirm, cooked |
0.9 |
1.1 |
mg/100 g fresh weight |
| 3.43 |
Azumaya, firm, raw |
Azumaya, firm,cooked |
0.4 |
0.5 |
mg/100 g fresh weight |
| 3.14 |
Azumaya, firm, raw |
Azumaya, firm,cooked |
0.7 |
0.8 |
mg/100 g fresh weight |