Mathematical quantification of almond content in Jijona turrón

摘要

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.