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Total and soluble oxalate content in legume vegetables used in the preparation of frozen products for consumption
Author(s) -
Słupski Jacek,
Lisiewska Zofia,
Gębczyński Piotr,
SkoczeńSłupska Radosława
Publication year - 2011
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2011.02683.x
Subject(s) - blanching , legume , oxalate , chemistry , food science , oxalic acid , dry matter , calcium oxalate , defrosting , ascorbic acid , calcium , raw material , horticulture , botany , biology , biochemistry , physics , organic chemistry , air conditioning , thermodynamics
Summary The aim of the investigation was to compare oxalate retention in two types of frozen product prepared for consumption after frozen storage: one obtained using the traditional method (blanching‐freezing‐frozen storage‐cooking) and a convenience food involving cooking‐freezing‐frozen storage‐defrosting and heating in microwave oven. The investigation included three species of legume vegetables: immature (wax‐stage maturity) seeds of broad bean and green pea, and French bean. Fresh broad bean seeds contained 53 mg total oxalates in 100 g fresh matter; pea 38 mg; and French bean 88 mg. Soluble oxalates comprised 53, 58 and 72% of total oxalates. The treatments applied resulted in reduction of the level of total and soluble oxalates, and oxalate to calcium ratio (broad bean and French bean); there was no influence on the level of calcium bound as calcium oxalate; true retention of oxalates was lower than apparent retention (green pea and French bean).