Showing retention factors for 03 mers in Blueberry [Unknown species] with the process jam making Food Processing
Yield factor value: 0.86 (Berries, jam, FR,TK m.Z1, BOGNAR 2002_EUROFIR)
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
Calculated Mean Retention Factor Value
| mean RF value | Min | Max | SD | n |
|---|---|---|---|---|
| 0.68 | 0.67 | 0.69 | 0.01 | 2 |
Original Retention Factor Values used to Produce Mean
Howard L.R., Castrodale C., Brownmiller C., Mauromoustakos A. (2010) Jam Processing and Storage Effects on Blueberry Polyphenolics and Antioxidant Capacity. Journal of Agricultural and Food Chemistry 58:4022-4029 PubMed (20055410)
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 0.67 | Fresh blueberries | Blueberry sugar jam | 4.78 | 3.73 | mg/100 g fresh weight |
| 0.69 | Fresh blueberries | Blueberry sugar-free jam | 4.78 | 3.87 | mg/100 g fresh weight |