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

G. Blázquez Abellán; M. T. Orzáez Villanueva; A. Díaz Marquina

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

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

Authors

G. Blázquez Abellán Departamento de Nutrición y Bromatología II: Bromatología. Facultad de Farmacia. Universidad Complutense de Madrid
M. T. Orzáez Villanueva 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

DOI:

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

Keywords:

Carbohydrate, Fat, Jijona, Moisture, Nougat, Protein.

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.

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Published

1997-06-30

How to Cite

Blázquez Abellán G, Orzáez Villanueva MT, Díaz Marquina A. Variations on nutritive value of Jijona nougat in suprema, extra and popular qualities. Grasas aceites [Internet]. 1997Jun.30 [cited 2025May1];48(3):159-65. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/784

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Issue

Vol. 48 No. 3 (1997)

Section

Research

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