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M Orzaez T Villanueva - One of the best experts on this subject based on the ideXlab platform.
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macroelements content in Nougat a traditional spanish sweet
Journal of Food Composition and Analysis, 2000Co-Authors: Blazquez G Abellan, Diaz A Marquina, Gonzalez I De Santiago, M Orzaez T VillanuevaAbstract:Sodium, potassium, calcium and magnesium contents were measured in a total of 66 Nougat samples, 33 being Alicante Nougat and 33 Jijona. At the same time, the two qualities established by regulation have been taken into account: Supreme and Extra. Potassium in Supreme quality is above 300 mg/100 g as purchased, sodium is around 20 mg/100 g as purchased. In Extra quality, these values are slightly lower and potassium still is the one in majority, with 264.3±9.0 mg/100 g, and sodium is found in a lower proportion, with 12.4±2.8 mg/100 g. Calcium and magnesium are also found in significant quantities both in this quality as in Supreme, with values for both categories above the ones found in Jijona Nougat. Furthermore, a variance analysis (Student- t) shows that the two types of Nougat are different, (P -value <0.05), in relation to potassium, calcium and magnesium contents in the Supreme quality. In the Extra quality, the two types of Nougat have different contents of sodium, calcium and magnesium, P=0.009, 0.000 and 0.000, respectively.
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applying fischer s discriminating analysis to alicante and jijona Nougat bars
European Food Research and Technology, 1999Co-Authors: Blazquez G Abellan, Diaz A Marquina, M Orzaez T VillanuevaAbstract:In this work, Fischer′s discriminating analysis has been applied to a total of 24 Nougat samples, the aim being to establish which parameters can be used to obtain a mathematical model that permits the classification of Nougats according to the Nougat type, Alicante or Jijona, or depending on the commercial quality, Supreme or Extra. The parameters used for establishing the mathematical model were: fat content, characterisation of fatty acids and values related to the indexes and degree of acidity and the iodine index.
M. T. Orzáez Villanueva - One of the best experts on this subject based on the ideXlab platform.
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Macroelements Content in Nougat, A Traditional Spanish Sweet
Journal of Food Composition and Analysis, 2000Co-Authors: G. Blázquez Abellán, A. Díaz Marquina, I. González De Santiago, M. T. Orzáez VillanuevaAbstract:Sodium, potassium, calcium and magnesium contents were measured in a total of 66 Nougat samples, 33 being Alicante Nougat and 33 Jijona. At the same time, the two qualities established by regulation have been taken into account: Supreme and Extra. Potassium in Supreme quality is above 300 mg/100 g as purchased, sodium is around 20 mg/100 g as purchased. In Extra quality, these values are slightly lower and potassium still is the one in majority, with 264.3±9.0 mg/100 g, and sodium is found in a lower proportion, with 12.4±2.8 mg/100 g. Calcium and magnesium are also found in significant quantities both in this quality as in Supreme, with values for both categories above the ones found in Jijona Nougat. Furthermore, a variance analysis (Student- t) shows that the two types of Nougat are different, (P -value
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Applying Fischer′s discriminating analysis to Alicante and Jijona Nougat bars
European Food Research and Technology, 1999Co-Authors: G. Blázquez Abellán, A. Díaz Marquina, M. T. Orzáez VillanuevaAbstract:In this work, Fischer′s discriminating analysis has been applied to a total of 24 Nougat samples, the aim being to establish which parameters can be used to obtain a mathematical model that permits the classification of Nougats according to the Nougat type, Alicante or Jijona, or depending on the commercial quality, Supreme or Extra. The parameters used for establishing the mathematical model were: fat content, characterisation of fatty acids and values related to the indexes and degree of acidity and the iodine index.
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Fatty acids characterization in Alicante and Jijona' Nougat bars, two Spanish sweets
Lipid - Fett, 1999Co-Authors: G. Blázquez Abellán, A. Díaz Marquina, M. Gutiérrez Ruiz, M. T. Orzáez VillanuevaAbstract:In this work the fatty acids in two typical Spanish sweets have been characterized: Alicante and Jijona Nougat bars, using gas chromatography with a flame-ionization detector. The majority of the fatty acids in these two sweets are unsaturated, and only a low proportion is saturated, which turns them into a type of food with low influence on cholesterol resulting in low atherogenic power, due to the low amount of saturated fatty acids, which is far from constituting 1/3 of the total sum of fatty acids granted by a diet, a limit that has been advised by a great number of International Scientific Committees. Fettsaurebestimmung in “Alicante”- und “Jijona”-Nougat, zwei spanischen Susigkeiten.In dieser Arbeit wurden die Fettsauren zweier typischer spanischer Susigkeiten charakterisiert:“Alicante”-und“Jijona”-Nougat, gaschromatographisch mit einem Flammenionisationsdetektor. Die Mehrzahl der Fettsauren in diesen Susigkeiten ist ungesattigt. Diese Eigenschaft macht sie zu Nahrungsmitteln mit geringem Einflus auf Cholesterol und Atherogenese, aufgrund der niedrigen Menge an gesattigten Fettsauren, die weit entfernt vom von International Scientific Committees empfohlenen Grenzwert — 1/3 der Gesamtsumme an Fettsauren — liegt.
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Variaciones del valor nutritivo del turrón de Jijona en las calidades suprema, extra y popular
Grasas y Aceites, 1997Co-Authors: G. Blázquez Abellán, M. T. Orzáez Villanueva, A. Díaz MarquinaAbstract: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 (Reglamentacion Tecnico-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.
A. Díaz Marquina - One of the best experts on this subject based on the ideXlab platform.
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Macroelements Content in Nougat, A Traditional Spanish Sweet
Journal of Food Composition and Analysis, 2000Co-Authors: G. Blázquez Abellán, A. Díaz Marquina, I. González De Santiago, M. T. Orzáez VillanuevaAbstract:Sodium, potassium, calcium and magnesium contents were measured in a total of 66 Nougat samples, 33 being Alicante Nougat and 33 Jijona. At the same time, the two qualities established by regulation have been taken into account: Supreme and Extra. Potassium in Supreme quality is above 300 mg/100 g as purchased, sodium is around 20 mg/100 g as purchased. In Extra quality, these values are slightly lower and potassium still is the one in majority, with 264.3±9.0 mg/100 g, and sodium is found in a lower proportion, with 12.4±2.8 mg/100 g. Calcium and magnesium are also found in significant quantities both in this quality as in Supreme, with values for both categories above the ones found in Jijona Nougat. Furthermore, a variance analysis (Student- t) shows that the two types of Nougat are different, (P -value
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Applying Fischer′s discriminating analysis to Alicante and Jijona Nougat bars
European Food Research and Technology, 1999Co-Authors: G. Blázquez Abellán, A. Díaz Marquina, M. T. Orzáez VillanuevaAbstract:In this work, Fischer′s discriminating analysis has been applied to a total of 24 Nougat samples, the aim being to establish which parameters can be used to obtain a mathematical model that permits the classification of Nougats according to the Nougat type, Alicante or Jijona, or depending on the commercial quality, Supreme or Extra. The parameters used for establishing the mathematical model were: fat content, characterisation of fatty acids and values related to the indexes and degree of acidity and the iodine index.
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Estudio del contenido graso, del indice de yodo y del indice y grado de acidez en los turrones de Alicante y Jijona
Grasas y Aceites, 1999Co-Authors: G. Blázquez-aballan, A. Díaz Marquina, Ma T. Orzaez VillanuevaAbstract: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 (Reglamentacion Tecnico- 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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Fatty acids characterization in Alicante and Jijona' Nougat bars, two Spanish sweets
Lipid - Fett, 1999Co-Authors: G. Blázquez Abellán, A. Díaz Marquina, M. Gutiérrez Ruiz, M. T. Orzáez VillanuevaAbstract:In this work the fatty acids in two typical Spanish sweets have been characterized: Alicante and Jijona Nougat bars, using gas chromatography with a flame-ionization detector. The majority of the fatty acids in these two sweets are unsaturated, and only a low proportion is saturated, which turns them into a type of food with low influence on cholesterol resulting in low atherogenic power, due to the low amount of saturated fatty acids, which is far from constituting 1/3 of the total sum of fatty acids granted by a diet, a limit that has been advised by a great number of International Scientific Committees. Fettsaurebestimmung in “Alicante”- und “Jijona”-Nougat, zwei spanischen Susigkeiten.In dieser Arbeit wurden die Fettsauren zweier typischer spanischer Susigkeiten charakterisiert:“Alicante”-und“Jijona”-Nougat, gaschromatographisch mit einem Flammenionisationsdetektor. Die Mehrzahl der Fettsauren in diesen Susigkeiten ist ungesattigt. Diese Eigenschaft macht sie zu Nahrungsmitteln mit geringem Einflus auf Cholesterol und Atherogenese, aufgrund der niedrigen Menge an gesattigten Fettsauren, die weit entfernt vom von International Scientific Committees empfohlenen Grenzwert — 1/3 der Gesamtsumme an Fettsauren — liegt.
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Variaciones del valor nutritivo del turrón de Jijona en las calidades suprema, extra y popular
Grasas y Aceites, 1997Co-Authors: G. Blázquez Abellán, M. T. Orzáez Villanueva, A. Díaz MarquinaAbstract: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 (Reglamentacion Tecnico-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.
G. Blázquez Abellán - One of the best experts on this subject based on the ideXlab platform.
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Macroelements Content in Nougat, A Traditional Spanish Sweet
Journal of Food Composition and Analysis, 2000Co-Authors: G. Blázquez Abellán, A. Díaz Marquina, I. González De Santiago, M. T. Orzáez VillanuevaAbstract:Sodium, potassium, calcium and magnesium contents were measured in a total of 66 Nougat samples, 33 being Alicante Nougat and 33 Jijona. At the same time, the two qualities established by regulation have been taken into account: Supreme and Extra. Potassium in Supreme quality is above 300 mg/100 g as purchased, sodium is around 20 mg/100 g as purchased. In Extra quality, these values are slightly lower and potassium still is the one in majority, with 264.3±9.0 mg/100 g, and sodium is found in a lower proportion, with 12.4±2.8 mg/100 g. Calcium and magnesium are also found in significant quantities both in this quality as in Supreme, with values for both categories above the ones found in Jijona Nougat. Furthermore, a variance analysis (Student- t) shows that the two types of Nougat are different, (P -value
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Applying Fischer′s discriminating analysis to Alicante and Jijona Nougat bars
European Food Research and Technology, 1999Co-Authors: G. Blázquez Abellán, A. Díaz Marquina, M. T. Orzáez VillanuevaAbstract:In this work, Fischer′s discriminating analysis has been applied to a total of 24 Nougat samples, the aim being to establish which parameters can be used to obtain a mathematical model that permits the classification of Nougats according to the Nougat type, Alicante or Jijona, or depending on the commercial quality, Supreme or Extra. The parameters used for establishing the mathematical model were: fat content, characterisation of fatty acids and values related to the indexes and degree of acidity and the iodine index.
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Fatty acids characterization in Alicante and Jijona' Nougat bars, two Spanish sweets
Lipid - Fett, 1999Co-Authors: G. Blázquez Abellán, A. Díaz Marquina, M. Gutiérrez Ruiz, M. T. Orzáez VillanuevaAbstract:In this work the fatty acids in two typical Spanish sweets have been characterized: Alicante and Jijona Nougat bars, using gas chromatography with a flame-ionization detector. The majority of the fatty acids in these two sweets are unsaturated, and only a low proportion is saturated, which turns them into a type of food with low influence on cholesterol resulting in low atherogenic power, due to the low amount of saturated fatty acids, which is far from constituting 1/3 of the total sum of fatty acids granted by a diet, a limit that has been advised by a great number of International Scientific Committees. Fettsaurebestimmung in “Alicante”- und “Jijona”-Nougat, zwei spanischen Susigkeiten.In dieser Arbeit wurden die Fettsauren zweier typischer spanischer Susigkeiten charakterisiert:“Alicante”-und“Jijona”-Nougat, gaschromatographisch mit einem Flammenionisationsdetektor. Die Mehrzahl der Fettsauren in diesen Susigkeiten ist ungesattigt. Diese Eigenschaft macht sie zu Nahrungsmitteln mit geringem Einflus auf Cholesterol und Atherogenese, aufgrund der niedrigen Menge an gesattigten Fettsauren, die weit entfernt vom von International Scientific Committees empfohlenen Grenzwert — 1/3 der Gesamtsumme an Fettsauren — liegt.
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Variaciones del valor nutritivo del turrón de Jijona en las calidades suprema, extra y popular
Grasas y Aceites, 1997Co-Authors: G. Blázquez Abellán, M. T. Orzáez Villanueva, A. Díaz MarquinaAbstract: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 (Reglamentacion Tecnico-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.
Blazquez G Abellan - One of the best experts on this subject based on the ideXlab platform.
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macroelements content in Nougat a traditional spanish sweet
Journal of Food Composition and Analysis, 2000Co-Authors: Blazquez G Abellan, Diaz A Marquina, Gonzalez I De Santiago, M Orzaez T VillanuevaAbstract:Sodium, potassium, calcium and magnesium contents were measured in a total of 66 Nougat samples, 33 being Alicante Nougat and 33 Jijona. At the same time, the two qualities established by regulation have been taken into account: Supreme and Extra. Potassium in Supreme quality is above 300 mg/100 g as purchased, sodium is around 20 mg/100 g as purchased. In Extra quality, these values are slightly lower and potassium still is the one in majority, with 264.3±9.0 mg/100 g, and sodium is found in a lower proportion, with 12.4±2.8 mg/100 g. Calcium and magnesium are also found in significant quantities both in this quality as in Supreme, with values for both categories above the ones found in Jijona Nougat. Furthermore, a variance analysis (Student- t) shows that the two types of Nougat are different, (P -value <0.05), in relation to potassium, calcium and magnesium contents in the Supreme quality. In the Extra quality, the two types of Nougat have different contents of sodium, calcium and magnesium, P=0.009, 0.000 and 0.000, respectively.
-
applying fischer s discriminating analysis to alicante and jijona Nougat bars
European Food Research and Technology, 1999Co-Authors: Blazquez G Abellan, Diaz A Marquina, M Orzaez T VillanuevaAbstract:In this work, Fischer′s discriminating analysis has been applied to a total of 24 Nougat samples, the aim being to establish which parameters can be used to obtain a mathematical model that permits the classification of Nougats according to the Nougat type, Alicante or Jijona, or depending on the commercial quality, Supreme or Extra. The parameters used for establishing the mathematical model were: fat content, characterisation of fatty acids and values related to the indexes and degree of acidity and the iodine index.
