Showing retention factors for Daidzin in Soy, burger, raw 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 |
|---|---|---|---|---|
| 2.60 | 2.29 | 2.75 | 0.22 | 3 |
Original Retention Factor Values used to Produce Mean
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 |
|---|---|---|---|---|---|
| 2.29 | Burger A-West | Burger A-West boiled | 1.2 | 1.0 | mg/100 g fresh weight |
| 2.75 | Burger B-East | Burger B-East boiled | 0.8 | 0.8 | mg/100 g fresh weight |
| 2.75 | Burger B-Mid West | Burger B-Mid West boiled | 1.0 | 1.0 | mg/100 g fresh weight |