Microstructure Changes During the Xixona Turrón Manufacture Analyzed by Light Microscopy

Abstract

Xixona turrón [Xixona nougat] is a typical Spanish confectionery product made still according to the traditional craft method. This work analyzed the microstructural changes during Xixona turrón manufacture by light microscopy. Different sample preparation methods provided useful complementary information for the understanding of the Xixona turrón structure. A progressively closer contact between a ‘‘sugar phase’’ and a ‘‘fat phase’’ is observed during processing. Inside these phases were immersed many protein bodies and a lot of cellular debris from almond tissue. At the initial stages of mixing the toasted almond paste with the sugar and honey mass, the lipid and sugar phases were relatively discrete. However, as the process developed, the relatively large aerated sugar particles, and to some extent the almond cell debris and protein bodies, were trapped within the lipid phase. In the step when the paste is heated at 65°C, gently stirred, the sugar and plant cell wall material tended to become more finely dispersed. The finished product seemed to consist of twin continuous phases in which the sugar, plant cell wall and protein bodies have formed a ‘‘sugar phase’’ that is infiltrated by the lipid fraction or ‘‘fat phase’’. This structure could contribute to the relatively ‘‘crispy’’ texture of Xixona turrón although the ‘‘oily’’ feel of the product clearly stated that the lipid phase was not extensively encapsulated in the product.