Showing retention factors for Polyphenols, total in Carrot, raw with the process blanched Food Processing
Yield factor value: 0.94 (Carrot, boiled, FR / TK m.S, edible part, 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 |
|---|---|---|---|---|
| 0.73 | 0.52 | 0.78 | 0.10 | 5 |
Original Retention Factor Values used to Produce Mean
Puuponen-Pimia R., Hakkinen S.T., Aarni M., Suortti T., Lampi A.M., Eurola M., Piironen V., Nuutila A.M., Oksman-Caldentey K.M. (2003) Blanching and long-term freezing affect various bioactive compounds of vegetables in different ways. Journal of the Science of Food and Agriculture 83:1389-1402
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 0.78 | Carrots | Carrots cubes (10 × 10 × 10 mm3), water cooling, blanching, 97°C, 3 min | 14.05 | 11.79 | mg/100 g fresh weight |
| 0.78 | Carrots | Carrots cubes (10 × 10 × 10 mm3), air cooling, blanching, 97°C, 3 min | 15.22 | 12.77 | mg/100 g fresh weight |
| 0.78 | Carrots | Carrots slices (4.5 mm), air cooling, blanching, 97°C, 3 min | 12.88 | 10.81 | mg/100 g fresh weight |
| 0.52 | Carrots | Carrots cubes (10 × 10 × 10 mm3), air cooling, blanching, 97°C, 3 min | 14.05 | 7.86 | mg/100 g fresh weight |
| 0.78 | Yellow carrot | Yellow carrot slices (4.5 mm), air cooling, blanching, 97°C, 3 min | 9.36 | 7.86 | mg/100 g fresh weight |