The quality of the chestnut flour

INCREASING THE QUALITY OF THE CHESTNUT FLOUR PRODUCED WITHIN THE METALLIFEROUS HILLS
IVALSA CNR in collaboration with the Associazione per la Valorizzazione Castagna Alta Maremma and the University of Siena is pursuing the increasing of the quality of the chestnut flour produced by traditional methods within the Tuscan hills of the Grosseto Province. During the years 2015/2016 the traditional chestnut flour food chain production was studied in comparison to other fast modern method. Samples of the fruits were taken before traditional wood oven drying and followed along the time till the flour production. Chemical and organoleptic attributes of the flour were studied in comparison to those of the flours obtained by electric ovens. The objective is to set detailed procedures to be used in the future production specification for local high quality flour.

REALIZATION OF A CHESTNUT FLOUR ORGANOLEPTIC EVALUATION SHEET
IVALSA CNR in collaboration with the Slow Food association organized the 2015 Best Italian Chestnut Flour Prize. More than 50 flours produced all over Italy were presented to the contest and IVALSA collaborated mostly in organizing the organoleptic assessment. On the base of 2015 experience IVALSA started to work on producing an organoleptic evaluation sheet based on scientific knowledge and on the other hand started a research work to study the correlation about organoleptic attribute and presence of group of volatiles. This latter research is conducted in collaboration with the CNR ARCA laboratory located in Sesto Fiorentino ibbr.cnr.it/ibbr/facilities/arca-lab

Contact

Claudio Cantini

[Last updated on: 11-10-2016]
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