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

G. Blázquez-Aballan; A. Díaz Marquina; Mª T. Orzáez Villanueva

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

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

Authors

G. Blázquez-Aballan Departamento de Nutrición y Bromatología II: Bromatología. Facultad de Farmacia. Universidad Complutense de Madrid
A. Díaz Marquina Departamento de Nutrición y Bromatología II: Bromatología. Facultad de Farmacia. Universidad Complutense de Madrid
Mª T. Orzáez Villanueva Departamento de Nutrición y Bromatología II: Bromatología. Facultad de Farmacia. Universidad Complutense de Madrid

DOI:

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

Keywords:

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

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.

Downloads

Download data is not yet available.

Downloads

Published

1999-04-30

How to Cite

Blázquez-Aballan G, Díaz Marquina A, Orzáez Villanueva MT. Study of the fat content, iodine index and index and degree of acidity in Alicante and Jijona nougats. Grasas aceites [Internet]. 1999Apr.30 [cited 2025May1];50(2):105-10. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/643

Download Citation

Issue

Vol. 50 No. 2 (1999)

Section

Research

License

This work is licensed under a Creative Commons Attribution 4.0 International License.

© CSIC. Manuscripts published in both the print and online versions of this journal are the property of the Consejo Superior de Investigaciones Científicas, and quoting this source is a requirement for any partial or full reproduction.

All contents of this electronic edition, except where otherwise noted, are distributed under a Creative Commons Attribution 4.0 International (CC BY 4.0) licence. You may read the basic information and the legal text of the licence. The indication of the CC BY 4.0 licence must be expressly stated in this way when necessary.

Self-archiving in repositories, personal webpages or similar, of any version other than the final version of the work produced by the publisher, is not allowed.