Abstract
Jijona nougat is a typical Spanish sweet-product which is mainly consumed at Christmas time in Spain, South America and other European countries. We have established the composition of Spanish nougat and have applied two mathematical models: Fischer discriminant analysis and segmentation analysis, to establish the most adequate parameter to classify the nougat in the categories laid down by the Spanish Regulations, i. e. “Suprema” and “Extra”. By using thus method it is unnecessary to carry out a complete analysis of the nougat constituents and it also serves as a quality control of the product. The two most easily determined parameters selected by the mathematical models from 33 samples of Jijona nougat were fat and protein. Therefore, it was only necessary to analyse fat and protein to assign nougat to a certain category.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: Zeitschrift f�r Lebensmitteluntersuchung und -Forschung A
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
