Yield factor value: 0.9 (Corn fritters, deep 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 0.74 0.93 0.10 2

Original Retention Factor Values used to Produce Mean

De la Parra C., Serna Salvidar S.O., Liu R.H. (2007) Effect of processing on the phytochemical profiles and antioxidant activity of corn for production of masa, tortillas, and tortilla chips. Journal of Agricultural and Food Chemistry 55:4177-4183 PubMed (17455952)

Retention Factor Food Before Processing Food After Processing Content Before Processing Content After Processing Units
0.93 Yellow corn, raw Yellow corn, tortilla 90.61 93.73 mg/100 g fresh weight
0.74 High carotenoid corn, raw High carotenoid corn, tortilla 134.65 112.02 mg/100 g fresh weight