Total and soluble oxalate content in legume vegetables used in the preparation of frozen products for consumption
2011
Słupski, Jacek | Lisiewska, Zofia | Gębczyński, Piotr | Skoczeń-Słupska, Radosława
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).
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