How cultivar choice affects spanish consumers' acceptance of marzipan and chocolates made with almonds

Acta Horticulturae

Volumn 591, Issue , 2002, Pages 117-123

  Romero, A ^a   Tous, J ^a   Plana, J ^a   Guardia, M D ^a   Diaz I ^a  

^a IRTA   (Spain)

Author keywords

Almond quality; Bonbon; Consumers; Industry; Preferences; Product evaluation

Indexed keywords

EID: 79958001187     PISSN: 05677572     EISSN: None     Source Type: Book Series    
DOI: 10.17660/ActaHortic.2002.591.15     Document Type: Conference Paper

References (18)

1. Beuchat L.R. and Worthington R.E., 1978. Technical note: fatty acid composition of tree nut oils. J. Food Technol. 13: 355-358.
2. Bocklet G., 1980. Nougat and marzipan raw masses. Characterization and technology. Suesswarentechnik 24 (10): 18-29.
3. Cavaletto C.G., Kader A.A. and Kester D.E., 1985. Quality in relation to marketability of almond varieties. Univ. California, Dep. Pomology, 45 pp.
4. Cenzano I., 1991. Analysis and quality control of confectionery, cakes, pastry products, 'turrón', marzipan and ice cream. Alimentación, Equipos y Tecnología 10(1): 227-232.
5. Couzens P.J. and Wille H.J., 1997. Fat migration in composite confectionery products. Manufacture Confectioner 77(2): 45-47.
6. Cunningham S., 1999. Confectionery pastes from almonds. Manufacturing Confectioner. 79(8): 66-74.
7. Fourie P.C. and Basson D.S., 1990. Sugar content of almond, pecan, and macadamia Nuts. J. Agric. Food Chem. 38: 101-104.
8. García C., Grané N. and Berenguer V., 1996. Chemometric characterization of almond cultivars on the basis of their fatty-acid profiles. An. Chem. Actas: 1-25.
9. Gou P., Díaz I., Guerrero L., Valero A., Arnau J. and Romero A., 2000. Physico-chemical and sensory property changes in almonds of Desmayo Largueta variety during toasting. Food Sci. Technol. Int. 6(1): 1-7.
10. Groves R., 1999. Fat migration through chocolate. Candy Industry. 164(3): 28.
11. Liepe M., 1992. Taste variations for chocolate bars-filling mass, fruits, nuts. Zucker und Suesswarenwirtschaft 45(7/8): 264-267.
12. Niediek E.A., 1982. Consistency of marzipan and persipan masses. Studies on effects of processing variables during manufacture. Zucker und Suesswarenwirtschaft 35(4): 109-116; 35(5): 165-168; 35(6): 185-189.
13. Prats S. and Berenguer V., 1994. Caracterización de algunas variedades de almendra por su composición en aminoácidos libres. Rev. Esp. Cienc. Tecnol. Aliment. 34 (2): 218-227.
14. Saura F., Cañellas J. and Soler L., 1988. La almendra. Composición, variedades, desarrollo y maduración. Ed. INIA-MAPA, Madrid. 173 pp.
15. Schreider P., 1980. Almond split chocolates. Gordian 80(1/2): 6.
16. Subirats S., Mateos M. and Cañellas J.A., 1997. Características físico-químicas y tecnológicas de la almendra de la Comunidad Valenciana. Vol I y II. AINIA, Valencia. 285 p.
17. Takei Y.,Shimada K., Watanabe S. and Yamanishi T., 1974. Volatile components of roasted almonds: basic fraction. Agr. Biol. Chem. 38 (3): 645-648.
18. Vargas F.J. and Romero M.A., 1994. 'Masbovera', 'Glorieta' and 'Francolí', three new almond varieties from IRTA. Acta Hort. 373: 75-82.