Instrumental texture of a typical spanish confectionery product Xixona turron as affected by commercial category and manufacturing company

Three different instrumental tests, Magness-Taylor, compression and texture profile analysis (TPA), were used to study the hardness, adhesiveness, cohesiveness, springiness and chewiness of Xixona turron products from three commercial categories: (1) extra; (2) supreme; and (3) improved supreme (IS), and four manufacturing companies. All three tests succeed in finding softer products of one of the companies because of the presence of a fraction of the noninverted product trapped in the final product because of homogenization difficulties with the highly viscous mass during the inversion process step. The TPA provided more information than the other two tests. Manufacturers are aware of consumers' demands for softer and nonoily Xixona turron, and these characteristics are sought in their star products, IS, through optimization of the time and temperature values in the boixet process and the use of longer standing periods to eliminate residual amounts of oil.