Grasas y Aceites, Vol 48, No 3 (1997)

Variations on nutritive value of Jijona nougat in suprema, extra and popular qualities.


https://doi.org/10.3989/gya.1997.v48.i3.784

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

M. T. Orzáez Villanueva
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

Abstract


In this paper, the nutritive value of the three qualities of Jijona- Nougat has been analysed. These qualities are regulated by the Spanish Regulations for Nougat and Marzipan (Reglamentación Técnico-Sanitaria para Turrones y Mazapanes), (Real Decreto 1167/1990). Thirty-three samples of Jijona-Nougat have been studied: twenty-one samples belonging to «Suprema» quality (corresponding to three different batches of production of seven commercial brands). Nine samples belonging to «Extra» quality (three different batches of production of three commercial brands). Three «Popular» samples, corresponding to three different batches of production from the unique manufacturer found on the market. Moisture and macronutrients: protein, fat and carbohydrates, have been determined in all the samples. The results and their statistical study are shown in this paper.

Keywords


Carbohydrate; Fat; Jijona; Moisture; Nougat; Protein.

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