Quality of Alicante and Jijona Turrón as Affected by Market Type and Commercial Category

  1. Lipan, Leontina
  2. Verdú, Alexis
  3. Vásqués Araújo, Laura
  4. Carbonell-Barrachina, Ángel A.
Journal:
Revista Doctorado UMH

ISSN: 2530-7320

Year of publication: 2016

Volume: 2

Issue: 1

Type: Article

DOI: 10.21134/DOCTUMH.V2I1.1264 DIALNET GOOGLE SCHOLAR lock_openOpen access editor

More publications in: Revista Doctorado UMH

Abstract

Turrón is a typical Spanish confectionery products made from toasted almonds, honey and sugar and is commercially classified according to its almond content. Discriminant analysis was applied to a total of 879 turrón samples to establish: a) whether differences in quality exists among turrón intended for local or international markets and b) which quality parameters (almond, moisture, fiber, protein, fat, and sucrose) could be applied to obtain a mathematical model which allows the classification of turrón according to the commercial quality (Supreme or Improved Supreme). Three different types of confections were studied: Alicante turrón (bars and round cakes) and Jijona turrón and their compositions are provided here in detail. The results proved that the quality of turrón is not significantly affected by the market type. Finally, the developed models mainly considered fat and sucrose contents and successfully explained more than 90 % of the studied samples. This model will be a very useful and legal tool for the Regulating Council of turrón to establish the proper commercial category of turrón samples.

Bibliographic References

  • Chiralt A, Galotto MJ and Fito P, Changes in rheological properties and particle-size distribution during the manufacture of “Xixona turrón”. J Food Eng 14:117-128 (1991).
  • Vázquez-Araújo L, Verdú A, Enguix L and Carbonell-Barrachina AA, Investigation of aromatic compounds in Alicante and Jijona turrón. Eur Food Res and Technol 227:1139-1147 (2008).
  • [BOE] Boletín Oficial del Estado (ES). Orden de 22 de Marzo de 1996 por la que se ratifica el Reglamento de las Denominaciones Específicas “Jijona” y “Turrón de Alicante” y su Consejo Regulador Común. BOE núm. 98 de 23 de abril. Madrid, (1996).
  • [RTS] Reglamentación Técnico Sanitaria para la Elaboración (ES). Circulación y Venta de Turrones y Mazapanes. Real Decreto 1787/82. (BOE 2/08/82) modified by Real Decreto 1167/90 (BOE 26/09/90), BOE, Madrid, (1982).
  • Horwitz W, Moisture in nuts and nut products (AOAC Official Method 925.40), in Officials Methods of Analysis of AOAC International, 17th ed., AOAC International, Gaithersburg, MD (2000a).
  • Horwitz W, Protein (crude) in nuts and nut products. Improved Kjeldahl method (AOAC Official Method 950.48), in Officials Methods of Analysis of AOAC International, 17th ed., AOAC International, Gaithersburg, MD (2000b).
  • Horwitz W, Fiber (crude) in nuts and nut products (AOAC Official Method 9235.53), in Officials Methods of Analysis of AOAC International, 17th ed., AOAC International, Gaithersburg, MD (2000c).
  • Horwitz W, Fat (crude) in nuts and nut products. Gravimetric method (AOAC Official Method 948.22), in Officials Methods of Analysis of AOAC International, 17th ed., AOAC International, Gaithersburg, MD (2000d).
  • Horwitz W, Separation of sugars in honey. Liquid chromatographic method (AOAC Official Method 977.20), in Officials Methods of Analysis of AOAC International, 17th ed. AOAC International, Gaithersburg, MD (2000e).
  • [MSC] Ministerio de Sanidad y Consumo (ES). Turrón y mazapán, in Análisis de Alimentos. Métodos Oficiales y Recomendados por el Centro de Investigación y Control de la Calidad, MSC, Madrid, pp. 467-476 (1985).
  • Verdú A, Vázquez-Araújo L and Carbonell-Barrachina AA, Mathematical quantification of almond content in Jijona turrón. Eur Food Res and Technol 226:301-306 (2007).
  • Meilgaard M, Civille GV and Carr BT, Sensory Evaluation Techniques, 3rd ed. CRC Press, Boca Raton, FL (1999).
  • Abellán GB, Marquina AD, Villanueva MTO and Alvaro PC, Discriminant analysis of Jijona nougat qualities. Eur Food Res Technol 205:274-276 (1997).
  • Abellán GB, Marquina AD and Villanueva MTO, Applying Fischer’s discriminating analysis to Alicante and Jijona nougat bars. Eur Food Res Technol 209:266-271 (1999).
Data source: Dialnet