caa a22 4500 463156935 CHVBK 20180406164737.0 cr unu---uuuuu 170326e20071101xx s 000 0 eng 10.1007/s00217-006-0540-5 doi (NATIONALLICENCE)springer-10.1007/s00217-006-0540-5 Mathematical quantification of almond content in Jijona turrón [Elektronische Daten] [Alexis Verdú, Laura Vázquez-Araujo, Ángel Carbonell-Barrachina] Alicante and Jijona turrones are typical Spanish confectionery products made from toasted almonds, honey and sugar. Turrón is commercially classified according to its almond content, which is easy to quantify in Alicante turrón. However, no analytical method is available for this purpose in Jijona turrón. The main objective of this work was to establish a model that allows the quantification of almond content in Jijona turrón based on values of routine quality parameters (moisture, fibre, proteins, fat and sugars). The model was established and validated with quality parameters of Alicante turrón and then applied to samples of Jijona turrón. The variables shown to be statistically significant were fibre and fat. The model was successfully applied to Jijona turrón although it was valid for regular elaboration procedures; if modifications to the traditional manufacturing process, such as extending the standing stage to reduce the oiliness of product, are carried out the model will need additional adjustments. Springer-Verlag, 2006 Confectionery product nationallicence Honey nationallicence Multiple linear regression nationallicence Nougat nationallicence Protected Geographical Indication nationallicence Verdú Alexis Consejo Regulador de las Denominaciones Específicas Jijona y Turrón de Alicante, C/ Font del Moratell, s/n., 03100, Jijona, Alicante, Spain aut Vázquez-Araujo Laura Departamento Tecnología Agroalimentaria, Universidad Miguel Hernández, Carretera de Beniel, 03312, Orihuela, Alicante, Spain aut Carbonell-Barrachina Ángel Departamento Tecnología Agroalimentaria, Universidad Miguel Hernández, Carretera de Beniel, 03312, Orihuela, Alicante, Spain aut European Food Research and Technology Springer-Verlag 226/1-2(2007-11-01), 301-306 1438-2377 226:1-2<301 2007 226 217 https://doi.org/10.1007/s00217-006-0540-5 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s00217-006-0540-5 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Verdú Alexis Consejo Regulador de las Denominaciones Específicas Jijona y Turrón de Alicante, C/ Font del Moratell, s/n., 03100, Jijona, Alicante, Spain aut NATIONALLICENCE 700 1- Vázquez-Araujo Laura Departamento Tecnología Agroalimentaria, Universidad Miguel Hernández, Carretera de Beniel, 03312, Orihuela, Alicante, Spain aut NATIONALLICENCE 700 1- Carbonell-Barrachina Ángel Departamento Tecnología Agroalimentaria, Universidad Miguel Hernández, Carretera de Beniel, 03312, Orihuela, Alicante, Spain aut NATIONALLICENCE 773 0- European Food Research and Technology Springer-Verlag 226/1-2(2007-11-01), 301-306 1438-2377 226:1-2<301 2007 226 217 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer