Reaction of sorbic acid in millet and sorghum doughs: reaction with thiols.
The fate of sorbic acid in pearl millet and sorghum doughs on cooking and storage is reported. A solution of sorbic acid added to the cereal flours gave a dough, which was cooked to give the product 'fura'. A significant amount (40%) of the sorbic acid was not recovered from the dough and fura on extraction with methanol. The use of acidified methanol leads to a quantitative recovery of that proportion of the preservative which otherwise becomes unavailable during the cooking of the dough and evidence is presented to suggest that sorbic acid-thiol adducts are formed at that stage.
Procter Department of Food Science, University of Leeds, UK.
V A
VA
Jideani
B L
BL
Wedzicha
D001939:Bread / Q000032:analysis*; D003296:Cooking; D002523:Edible Grain; D005433:Flour; D005520:Food Preservatives / Q000032:analysis*; D007202:Indicators and Reagents; D007461:Iodoacetates; D019807:Iodoacetic Acid; D008897:Panicum; D013011:Sorbic Acid / Q000032:analysis*; D013053:Spectrophotometry / Q000379:methods; D013438:Sulfhydryl Compounds
D005520:Food Preservatives; D007202:Indicators and Reagents; D007461:Iodoacetates; D013438:Sulfhydryl Compounds; D019807:Iodoacetic Acid; D013011:Sorbic Acid