The microstructure of "Xixona turron" , a typical Spanish confectionery product, made with toasted almonds, sugar and honey, was elucidated, in order to confirm the nature of those physical changes occurring in its manufacturing process, which has not been previously studied. The effect of the major components of "Xixona turron" (oil, proteins and sugar) on its structural c!Jange was established. The initial oil suspension of sugar syrup drops and proteins undergoes a phase inversion , becoming an oil /water emulsion when hot, and a solid-like structure, when the aqueous sugar continuous phase solidifies at room temperature. In order to determine the microstructure of "Xixona turron" , toasted almond and "Xixona turron" samples were observed with the scanning electron microscope.
Lluch, M. A.; Galotto, M. J.; and Chiralt, A.
"Scanning Electron Microscopy Studies of a Typical Spanish Confectionery Product: "Xixona Turron","
2, Article 10.
Available at: http://digitalcommons.usu.edu/foodmicrostructure/vol11/iss2/10