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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 (Reglamentación Técnico- 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.

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 (Reglamentación Técnico-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.