Astelpaju sortide ‘Botanitšeskaja’, ‘Trofimovskaja’, ‘Podarok Sadu’ ja ‘Avgustinka’ biokeemilised ja tehnoloogilised omadused
Laen...
Kuupäev
2026
Kättesaadavus
04.09.2026
Autorid
Ajakirja pealkiri
Ajakirja ISSN
Köite pealkiri
Kirjastaja
Eesti Maaülikool
Abstrakt
Käesoleva töö eesmärk oli võrrelda nelja astelpaju sordi biokeemilist koostist ja tehnoloogilisi omadusi, et hinnata nende sobivust viljade ja lehtede väärindamiseks. Uuring lähtus vajadusest parandada tooraine valikut toiduainetööstuses, arvestades sortide märkimisväärseid erinevusi toitainete sisalduse ja töötlemisomaduste osas. Metoodikana kasutati teaduskirjanduse ja sordikirjelduste võrdlevat analüüsi. Tulemused näitasid, et uuritud sortide biokeemilised ja tehnoloogilised omadused erinevad oluliselt, määrates nende kasutusvõimalused tootearenduses. Sort ‘Trofimovskaja’ sobib kõige paremini mahla- ja funktsionaalsete jookide tootmiseks tänu oma kõrgele C‑vitamiini- ja suhkrusisaldusele ning headele töötlemisomadustele. Sort ‘Botanitšeskaja’ on sobivaim õli ekstraheerimiseks, eristudes suurema õlisisalduse ja happesuse poolest. Sort ‘Avgustinka’ sobib eeskätt kuivatatud toodete ja lehepulbrite valmistamiseks tänu suurele kuivainesisaldusele ja karotenoidide kontsentratsioonile. Sort ‘Podarok Sadu’ sobib oma tasakaalustatud maitse tõttu mitmesuguste püree-, mahla- ja desserttoodete valmistamiseks, kus on oluline hea sensoorne kvaliteet ja tehnoloogiline sobivus. Tulemused kinnitavad, et universaalselt parimat sorti ei ole ning tooraine valik peab lähtuma konkreetse kasutuseesmärgi nõuetest.
The aim of this study was to compare the biochemical composition and technological properties of four sea buckthorn cultivars in order to evaluate their suitability for the valorisation of berries, press residues, and leaves. The study was motivated by the need to improve raw material selection in the food industry, taking into account the significant variations in nutrient composition and processing characteristics among cultivars. A comparative analysis of scientific literature and cultivar descriptions was used as the methodology. The results showed that the biochemical and technological properties of the studied cultivars differ significantly, determining their suitability for various applications in product development. The cultivar ‘Trofimovskaja’ is the most suitable for juice and functional beverage production due to its high vitamin C and sugar content, as well as favourable processing properties. The cultivar ‘Botanitšeskaja’ is best suited for oil extraction, distinguished by its higher oil content and acidity. The cultivar ‘Avgustinka’ is particularly suitable for the production of dried products and leaf powders due to its high dry matter content and carotenoid concentration. The cultivar ‘Podarok Sadu’ is well suited for the production of various purée-, juice-, and dessert-type products due to its balanced flavour, where good sensory quality and technological suitability are important. The results confirm that there is no universally optimal cultivar, and the selection of raw materials should be based on the requirements of the specific application.
The aim of this study was to compare the biochemical composition and technological properties of four sea buckthorn cultivars in order to evaluate their suitability for the valorisation of berries, press residues, and leaves. The study was motivated by the need to improve raw material selection in the food industry, taking into account the significant variations in nutrient composition and processing characteristics among cultivars. A comparative analysis of scientific literature and cultivar descriptions was used as the methodology. The results showed that the biochemical and technological properties of the studied cultivars differ significantly, determining their suitability for various applications in product development. The cultivar ‘Trofimovskaja’ is the most suitable for juice and functional beverage production due to its high vitamin C and sugar content, as well as favourable processing properties. The cultivar ‘Botanitšeskaja’ is best suited for oil extraction, distinguished by its higher oil content and acidity. The cultivar ‘Avgustinka’ is particularly suitable for the production of dried products and leaf powders due to its high dry matter content and carotenoid concentration. The cultivar ‘Podarok Sadu’ is well suited for the production of various purée-, juice-, and dessert-type products due to its balanced flavour, where good sensory quality and technological suitability are important. The results confirm that there is no universally optimal cultivar, and the selection of raw materials should be based on the requirements of the specific application.
Kirjeldus
Bakalaureusetöö
Aianduse õppekaval
Märksõnad
bakalaureusetööd, astelpaju, sordid, antioksüdantsus, väärindamine, toiteväärtus