Grasas y Aceites, Vol 50, No 2 (1999)

Study of the fat content, iodine index and index and degree of acidity in Alicante and Jijona nougats


https://doi.org/10.3989/gya.1999.v50.i2.643

G. Blázquez-Aballan
Departamento de Nutrición y Bromatología II: Bromatología. Facultad de Farmacia. Universidad Complutense de Madrid, Spain

A. Díaz Marquina
Departamento de Nutrición y Bromatología II: Bromatología. Facultad de Farmacia. Universidad Complutense de Madrid, Spain

Mª T. Orzáez Villanueva
Departamento de Nutrición y Bromatología II: Bromatología. Facultad de Farmacia. Universidad Complutense de Madrid, Spain

Abstract


In this paper, a study of the fat content, and the index and degree of acidity and iodine index has been carried out in twenty four samples belonging to Alicante nougat and Jijona nougat in the Supreme and Extra qualities, which are regulated by the Spanish Regulations for Nougat and Marzipan (Reglamentación Técnico- Sanitaria para Turrones y Mazapanes). Results indicate that these nougats present high and very similar fat contents in both. The iodine indexes are higher and more disperse in the Supreme and Extra qualities of Jijona nougat. The values of acidity index, obtained indicate the good quality of the fat used in these two types of nougat.

Keywords


Acidity index; Alicante; Fat; Iodine index; Jijona; Nougat.

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