{"id":550,"date":"2022-08-30T14:55:52","date_gmt":"2022-08-30T14:55:52","guid":{"rendered":"http:\/\/wp-royal.com\/themes\/ashe-free\/?p=65"},"modified":"2022-09-18T09:53:11","modified_gmt":"2022-09-18T09:53:11","slug":"desert-shoots","status":"publish","type":"post","link":"https:\/\/memetoglu.com\/?p=550","title":{"rendered":"Kuruyemi\u015flerin Fadalar\u0131"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"550\" class=\"elementor elementor-550\">\n\t\t\t\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-79ac27b9 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"79ac27b9\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-4b2752f4\" data-id=\"4b2752f4\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-element elementor-element-3dc5758e elementor-widget elementor-widget-text-editor\" data-id=\"3dc5758e\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<style>\/*! elementor - v3.10.2 - 29-01-2023 *\/\n.elementor-widget-text-editor.elementor-drop-cap-view-stacked .elementor-drop-cap{background-color:#818a91;color:#fff}.elementor-widget-text-editor.elementor-drop-cap-view-framed .elementor-drop-cap{color:#818a91;border:3px solid;background-color:transparent}.elementor-widget-text-editor:not(.elementor-drop-cap-view-default) .elementor-drop-cap{margin-top:8px}.elementor-widget-text-editor:not(.elementor-drop-cap-view-default) .elementor-drop-cap-letter{width:1em;height:1em}.elementor-widget-text-editor .elementor-drop-cap{float:left;text-align:center;line-height:1;font-size:50px}.elementor-widget-text-editor .elementor-drop-cap-letter{display:inline-block}<\/style>\t\t\t\t<h5><span style=\"font-weight: normal;\">K\u00e2inat sofras\u0131nda her mevsim bize sunulan ya\u015f meyvelerin yan\u0131 s\u0131ra kuruyemi\u015fler olarak bildi\u011fimiz sert kabuklu meyveler de vard\u0131r. Kuruyemi\u015fler; protein, karbonhidrat, vitamin ve mineral a\u00e7\u0131s\u0131ndan zengin olup hem sa\u011fl\u0131kl\u0131 hem de lezzetli yemi\u015flerdir. Bunlar\u0131n kolesterol\u00fc, kan bas\u0131nc\u0131n\u0131 ve kan \u015fekerini d\u00fc\u015f\u00fcrmek gibi pek \u00e7ok faydas\u0131n\u0131n oldu\u011fu bilinmektedir. Fakat \u00e7o\u011fumuz \u00e7i\u011f ve kavrulmu\u015f olarak sat\u0131lan kuruyemi\u015flerden hangisinin daha sa\u011fl\u0131kl\u0131 oldu\u011funu merak etmi\u015fizdir.<br>Kuruyemi\u015fler Neden Kavrulur?<br>Kuruyemi\u015fler, genelde lezzetlerini, aromalar\u0131n\u0131 ve gevrek dokular\u0131n\u0131 geli\u015ftirmek i\u00e7in kavrulur. Kavurmak, kuruyemi\u015fin yap\u0131s\u0131n\u0131 ve kimyev\u00ee bile\u015fimini de\u011fi\u015ftirir. Kavurma i\u015fleminde yiyeceklerin her iki taraf\u0131n\u0131n da e\u015fit \u015fekilde pi\u015fmesi \u00f6nemlidir. \u00c7o\u011fu kuruyemi\u015f, kabuklar\u0131 al\u0131nm\u0131\u015f h\u00e2lde kavrulur. Antep f\u0131st\u0131\u011f\u0131 kabuklu olarak, kaju ise kabu\u011fundan ay\u0131rmak i\u00e7in kavrulur.<br>\u0130ki Kavurma Metodu Vard\u0131r<\/span><ol><li><span style=\"font-weight: normal;\">Kuru Kavurma:&nbsp;Kuruyemi\u015f f\u0131r\u0131nda veya bir tavada, ya\u011fs\u0131z olarak kavrulur.<\/span><\/li><\/ol><ol><li><span style=\"font-weight: normal;\">Ya\u011fda Kavurma:&nbsp;Kuruyemi\u015fler bu metotla da f\u0131r\u0131nda veya bir tavada ya\u011fla kavrulur.<\/span><\/li><\/ol><span style=\"font-weight: normal;\">Kavurma s\u0131ras\u0131nda kuruyemi\u015fler bir miktar nem kaybeder. Bu sebeple, kavrulmu\u015f bir kuruyemi\u015f, bir \u00e7i\u011f yemi\u015ften daha hafiftir. Ya\u011fda kavrulmu\u015f kuruyemi\u015flerin ya\u011f ve kalorisi, kuru kavrulmu\u015f kuruyemi\u015flere g\u00f6re biraz daha y\u00fcksektir. Bunun sebebi, kuruyemi\u015flerin do\u011fal olarak y\u00fcksek ya\u011f i\u00e7ermesi ve eklenen ya\u011fdan daha fazlas\u0131n\u0131 emmemesidir.<br>Kuruyemi\u015f, tekli ve \u00e7oklu doymam\u0131\u015f ya\u011flar bak\u0131m\u0131ndan zengindir. Bu sa\u011fl\u0131kl\u0131 ya\u011flar, kavurma s\u0131ras\u0131nda oksitlenip zarar g\u00f6rebilir. \u00c7oklu doymam\u0131\u015f ya\u011flar\u0131n, kavururken oldu\u011fu gibi, \u0131s\u0131ya m\u00e2ruz kald\u0131klar\u0131nda zarar g\u00f6rmeleri veya oksitlenmeleri daha y\u00fcksek ihtimaldir. Bu da h\u00fccrelere zarar veren serbest radikallerin olu\u015fmas\u0131na yol a\u00e7abilir. Baz\u0131 kuruyemi\u015flerin k\u00f6t\u00fc tatlar\u0131 ve kokular\u0131, bu oksitlenmeden kaynaklan\u0131r. Neyse ki, kavurma i\u015flemini kontrolde tutmak, bu serbest radikallerin olu\u015fumunu azalt\u0131r.<br>Ara\u015ft\u0131rmalar, kuruyemi\u015flerin orta il\u00e2 d\u00fc\u015f\u00fck s\u0131cakl\u0131klarda kavrulduklar\u0131nda ya\u011flar\u0131n\u0131n bozulmaya u\u011frama ihtimalinin d\u00fc\u015f\u00fck oldu\u011funu g\u00f6stermi\u015ftir. Baz\u0131 antioksidanlar ve vitaminler kavurma s\u0131ras\u0131nda kaybolur. Kayb\u0131n derecesi, kavurma s\u0131cakl\u0131\u011f\u0131na ve s\u00fcresine ba\u011fl\u0131d\u0131r. Ayn\u0131 zamanda kuruyemi\u015f tipi aras\u0131nda da farkl\u0131l\u0131k g\u00f6sterir.<br>Kuruyemi\u015fler, yakla\u015f\u0131k 15 dakika boyunca 140\u00b0C civar\u0131nda, yani d\u00fc\u015f\u00fck-orta s\u0131cakl\u0131kta kavrulursa, vitamin kayb\u0131 minimumda tutulur, sa\u011fl\u0131kl\u0131 ya\u011flar\u0131n zarar g\u00f6rmesi ve akrilamidin olu\u015fma ihtim\u00e2li de azal\u0131r.<br>Ba\u015fka bir \u00e7al\u0131\u015fma ise, kavurma s\u0131cakl\u0131\u011f\u0131n\u0131n y\u00fckselmesi ve kavurma s\u00fcresinin uzamas\u0131 durumunda, kuruyemi\u015flerin oksidasyon belirtisi olan bir maddeyi i\u00e7ermesinin muhtemel oldu\u011funu g\u00f6stermi\u015ftir. Oksidasyon ihtimali, ayr\u0131ca kuruyemi\u015fin ne oldu\u011funa da ba\u011fl\u0131d\u0131r. Mesel\u00e2 cevizler, a\u011f\u0131r ko\u015fullar alt\u0131nda 180\u00b0C s\u0131cakl\u0131kta 20 dakika boyunca kavrulurken, oksidasyon belirtisi olan maddenin miktar\u0131, \u00e7i\u011f cevizlere k\u0131yasla 17 kat artmaktad\u0131r. Buna kar\u015f\u0131l\u0131k oksidasyon belirtisi olan madde, f\u0131nd\u0131klarda sadece 1.8 kat, Antep f\u0131st\u0131klar\u0131nda ise, sadece 2.5 kat artmaktad\u0131r. Bu, cevizdeki y\u00fcksek miktarda bulunan \u00e7oklu doymam\u0131\u015f ya\u011flardan kaynaklanmaktad\u0131r. Cevizdeki b\u00fct\u00fcn ya\u011flar\u0131n %72\u2019si \u00e7oklu doymam\u0131\u015f ya\u011fd\u0131r. Bu da b\u00fct\u00fcn kuruyemi\u015fler aras\u0131ndaki en y\u00fcksek orand\u0131r.<br>Ayn\u0131 \u00e7al\u0131\u015fmada cevizlerin orta s\u0131cakl\u0131kta (120-160\u00b0C) kavrulmalar\u0131 durumunda, oksidasyon derecesinin daha d\u00fc\u015f\u00fck oldu\u011fu g\u00f6r\u00fclm\u00fc\u015ft\u00fcr.<a href=\"https:\/\/www.sebnemdergisi.com\/kuruyemisler.html#_ftn1\" name=\"_ftnref1\">[1]<br><\/a>Kavurma \u0130\u015flemi, Kuruyemi\u015fin Raf \u00d6mr\u00fcn\u00fc K\u0131salt\u0131r<br>Kuruyemi\u015flerdeki \u00e7oklu doymam\u0131\u015f ya\u011f da depolama s\u0131ras\u0131nda oksidasyona kar\u015f\u0131 daha hassast\u0131r. Bunun sebebi, kavrulduklar\u0131nda kabuklu yemi\u015flerin yap\u0131s\u0131n\u0131n de\u011fi\u015fmesi, ya\u011f\u0131n oksijenle daha kolay temas etmesine ve dolay\u0131s\u0131yla okside olmas\u0131na sebep olmas\u0131d\u0131r. Bu y\u00fczden kavrulmu\u015f kuruyemi\u015fler, \u00e7i\u011f kuruyemi\u015flere g\u00f6re daha k\u0131sa s\u00fcre saklanmal\u0131d\u0131r. K\u0131sacas\u0131 kuruyemi\u015flerin kavrulmas\u0131, raf \u00f6m\u00fcrlerini k\u0131salt\u0131r.<br>Kavurma \u0130\u015fleminde Baz\u0131 G\u0131dalar Kaybolur<br>Kuruyemi\u015fler, E vitamini, magnezyum ve fosfor d\u00e2hil olmak \u00fczere, tam bir g\u0131da deposudur. Bu g\u0131da maddelerinin baz\u0131lar\u0131 \u0131s\u0131ya kar\u015f\u0131 hassas olup kavurma i\u015flemi s\u0131ras\u0131nda kaybolabilir. Ayr\u0131ca kavurma s\u0131ras\u0131nda baz\u0131 antioksidan t\u00fcrleri bozulur. Antioksidanlar h\u00fccrelerdeki serbest radikallerin sebep oldu\u011fu hasarlardan korunmaya yard\u0131mc\u0131 oldu\u011fu i\u00e7in sa\u011fl\u0131k a\u00e7\u0131s\u0131ndan olduk\u00e7a \u00f6nemlidir. Her t\u00fcr kabuklu yemi\u015f ve her g\u0131da, t\u00fcr\u00fcne ve kavurma \u015fartlar\u0131na ba\u011fl\u0131 olarak kavurmaya farkl\u0131 tepki verir. Kavurma s\u0131ras\u0131nda baz\u0131 vitaminler kaybolsa da bu vitaminlerin ana kayna\u011f\u0131 kuruyemi\u015fler de\u011fildir. Bunun istisnas\u0131, E vitamini bak\u0131m\u0131ndan y\u00fcksek olan bademdir.<br>Kuruyemi\u015fi Kavurmak, Zararl\u0131 Kimyev\u00ee Maddeler Olu\u015fturabilir<br>Kavrulmu\u015f kuruyemi\u015flerin zengin tad\u0131, rengi ve aromas\u0131, \u201cmaillard reaksiyonu\u201d ad\u0131 verilen kimyev\u00ee bir reaksiyonda olu\u015fan bile\u015fiklerden kaynaklanmaktad\u0131r. Bu, amino asit olan \u201casparajin\u201d ile kuruyemi\u015flerdeki do\u011fal \u015feker aras\u0131ndaki bir reaksiyondur. 120\u00b0C\u2019nin \u00fczerinde \u0131s\u0131t\u0131ld\u0131klar\u0131nda ve kavrulmu\u015f kuruyemi\u015flerde kahverengimsi bir renk olu\u015ftu\u011funda ortaya \u00e7\u0131kar. Kavurma s\u0131cakl\u0131\u011f\u0131n\u0131n, akrilamid olu\u015fumunda, kavurma s\u00fcresinden daha b\u00fcy\u00fck bir tesiri vard\u0131r. Bademler, akrilamid olu\u015fumuna kar\u015f\u0131 \u00e7ok hassast\u0131r. \u00c7\u00fcnk\u00fc y\u00fcksek miktarda asparagin i\u00e7erirler.<br>Maillard reaksiyonu, zararl\u0131 madde akrilamidinin olu\u015fumundan da sorumlu olabilir. Bu maddenin \u00e7ok y\u00fcksek dozlarda t\u00fcketildi\u011finde hayvanlarda kansere sebep oldu\u011fu bilinmektedir. \u0130nsanlarda da kansere yol a\u00e7abilecek tesirleri olabilir. Ancak bu konuda az miktarda delil bulunmu\u015ftur.<br>\u00c7i\u011f Kuruyemi\u015flerde Zararl\u0131 Bakteriler Olabilir<br>\u00c7i\u011f kuruyemi\u015flerde Salmonella ve E. coli gibi zararl\u0131 bakteriler bulunabilir. Bunun sebebi, hasat s\u0131ras\u0131nda bazen kuruyemi\u015flerin yere at\u0131lmas\u0131 veya yere d\u00fc\u015fmesidir. Topra\u011fa bakteri bula\u015fm\u0131\u015fsa, kuruyemi\u015fler bakterilerle kolayca temas edebilir. Kirlenmi\u015f su, hasat s\u0131ras\u0131nda veya hasat sonras\u0131 zararl\u0131 bakterilere de yol a\u00e7abilir.<br>Di\u011fer yandan yap\u0131lan \u00e7al\u0131\u015fmalarda, tespit edilen bakterilerin sa\u011fl\u0131kl\u0131 bir kimsede hastal\u0131\u011fa yol a\u00e7mad\u0131\u011f\u0131 g\u00f6r\u00fclm\u00fc\u015ft\u00fcr.<br>Peki, Kuruyemi\u015fler \u00c7i\u011f mi, Kavrulmu\u015f mu Yenmeli?<br>\u00c7i\u011f kuruyemi\u015fler \u00e7ok sa\u011fl\u0131kl\u0131d\u0131r, ancak az da olsa zararl\u0131 bakteri i\u00e7erebilirler. Kavrulmu\u015f kuruyemi\u015fler ise, daha az antioksidan ve vitamin i\u00e7erebilir. Sa\u011fl\u0131kl\u0131 ya\u011flar\u0131n\u0131n bir k\u0131sm\u0131 da zarar g\u00f6rebilir ve zararl\u0131 miktarlarda olmasa da akrilamid olu\u015fabilir. Burada \u00f6nemli olan, ne kadar ve hangi s\u0131cakl\u0131kta kavruldu\u011fudur.<br>Kavrulmu\u015f kuruyemi\u015f yerine, \u00e7i\u011f sat\u0131n al\u0131n ve f\u0131r\u0131nda kendiniz kavurun deriz. Kuruyemi\u015fleri ya\u011fda kavurarak lezzetini art\u0131rmak istiyorsan\u0131z, baz\u0131 ya\u011flar\u0131n kavurma i\u00e7in uygun olmad\u0131\u011f\u0131n\u0131 unutmay\u0131n. Hindistancevizi ya\u011f\u0131 gibi \u0131s\u0131ya dayan\u0131kl\u0131 bir ya\u011f se\u00e7ebilirsiniz.<br>Netice olarak, hem \u00e7i\u011f hem de kavrulmu\u015f kuruyemi\u015fler, sa\u011fl\u0131k a\u00e7\u0131s\u0131ndan olduk\u00e7a faydal\u0131d\u0131r. Her iki \u00e7e\u015fit de benzer miktarda kalori, protein, karbonhidrat ve lif i\u00e7erir. Ancak kuruyemi\u015flerin kavrulmas\u0131, sa\u011fl\u0131kl\u0131 ya\u011flar\u0131na zarar verebilir, g\u0131da miktar\u0131n\u0131 biraz azaltabilir ve akrilamid ad\u0131 verilen zararl\u0131 bir maddenin olu\u015fumuna sebep olabilir.<br>Di\u011fer yandan, \u00e7i\u011f kuruyemi\u015flerin salmonella gibi baz\u0131 zararl\u0131 bakteriler i\u00e7ermesi de muhtemeldir. Ama bu risklerin ikisi de olduk\u00e7a d\u00fc\u015f\u00fckt\u00fcr. \u00d6nemli olan, dengeyi muhafaza edip a\u015f\u0131r\u0131ya gitmemektedir.<br>Kuruyemi\u015flerin nas\u0131l kavruldu\u011funun g\u0131da muhteviy\u00e2t\u0131 \u00fczerinde \u00f6nemli ve b\u00fcy\u00fck bir tesiri vard\u0131r. Onlar\u0131 kendiniz kavurursan\u0131z, s\u0131cakl\u0131\u011f\u0131 15 dakika boyunca yakla\u015f\u0131k 140\u00b0C civar\u0131nda, nisbeten d\u00fc\u015f\u00fck bir derecede tutmal\u0131s\u0131n\u0131z. Kuruyemi\u015flerin hafif\u00e7e kavrulmu\u015f bir renge sahip olmas\u0131 yeterlidir. Ayr\u0131ca raf \u00f6m\u00fcrleri s\u0131n\u0131rl\u0131 oldu\u011fundan, uzun s\u00fcre saklamamaya dikkat etmelisiniz. Sadece birka\u00e7 g\u00fcn i\u00e7inde yemeyi pl\u00e2nlad\u0131\u011f\u0131n\u0131z kuruyemi\u015fleri kavurmal\u0131s\u0131n\u0131z.<br>Nih\u00e2\u00ee olarak; sa\u011fl\u0131kl\u0131 ve dengeli beslenmek i\u00e7in diyetinize \u00e7i\u011f veya kavrulmu\u015f kuruyemi\u015fi belli oranda d\u00e2hil etmelisiniz.<br>Rabbimiz, b\u00fct\u00fcn yiyip i\u00e7tiklerimizi nur, \u015fif\u00e2 ve kendine l\u00e2y\u0131k\u0131yla kulluk etmeye ves\u00eele eylesin. \u00c2m\u00een!<\/span><\/h5>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>K\u00e2inat sofras\u0131nda her mevsim bize sunulan ya\u015f meyvelerin yan\u0131 s\u0131ra kuruyemi\u015fler olarak bildi\u011fimiz sert kabuklu meyveler de vard\u0131r. Kuruyemi\u015fler; protein, karbonhidrat, vitamin ve mineral a\u00e7\u0131s\u0131ndan zengin olup hem sa\u011fl\u0131kl\u0131 hem de lezzetli yemi\u015flerdir. Bunlar\u0131n kolesterol\u00fc, kan bas\u0131nc\u0131n\u0131 ve kan \u015fekerini d\u00fc\u015f\u00fcrmek gibi pek \u00e7ok faydas\u0131n\u0131n oldu\u011fu bilinmektedir. Fakat \u00e7o\u011fumuz \u00e7i\u011f ve kavrulmu\u015f olarak sat\u0131lan kuruyemi\u015flerden &hellip; <\/p>\n","protected":false},"author":1,"featured_media":608,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-550","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/memetoglu.com\/index.php?rest_route=\/wp\/v2\/posts\/550","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/memetoglu.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/memetoglu.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/memetoglu.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/memetoglu.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=550"}],"version-history":[{"count":7,"href":"https:\/\/memetoglu.com\/index.php?rest_route=\/wp\/v2\/posts\/550\/revisions"}],"predecessor-version":[{"id":1018,"href":"https:\/\/memetoglu.com\/index.php?rest_route=\/wp\/v2\/posts\/550\/revisions\/1018"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/memetoglu.com\/index.php?rest_route=\/wp\/v2\/media\/608"}],"wp:attachment":[{"href":"https:\/\/memetoglu.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=550"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/memetoglu.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=550"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/memetoglu.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=550"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}