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.

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Published

1999-04-30

How to Cite

1.
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 2024Mar.28];50(2):105-10. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/643

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Section

Research

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