{"id":125758,"date":"2021-08-07T14:09:04","date_gmt":"2021-08-07T10:09:04","guid":{"rendered":""},"modified":"-0001-11-30T00:00:00","modified_gmt":"-0001-11-29T20:00:00","slug":"","status":"publish","type":"post","link":"https:\/\/ucnoqta.az\/?p=125758","title":{"rendered":"Bal\u0131q k\u00fcr\u00fcs\u00fcn\u00fcn insan orqanizmi \u00fc\u00e7\u00fcn faydalar\u0131 a\u00e7\u0131qlan\u0131b"},"content":{"rendered":"

Az\u0259rbaycan Qida T\u0259hlük\u0259sizliyi \u0130nstitutunun Elmi-t\u0259dqiqat v\u0259 riskl\u0259rin qiym\u0259tl\u0259ndirilm\u0259si departamentinin Heyvan sa\u011flaml\u0131\u011f\u0131 \u015föb\u0259sinin müt\u0259x\u0259ssisl\u0259ri "Bal\u0131q kürüsünün t\u0259rkibi v\u0259 faydas\u0131" bar\u0259d\u0259 m\u0259qal\u0259 haz\u0131rlay\u0131blar.<\/span><\/strong><\/p>\n

Ucnoqta.az m\u0259qal\u0259nin m\u0259tnini t\u0259qdim edir:<\/p>\n

"Bal\u0131q kürüsü t\u0259bii xüsusiyy\u0259tl\u0259rin\u0259 gör\u0259 qiym\u0259tli qida m\u0259hsulu hesab olunur. Unikal qida t\u0259rkibin\u0259 v\u0259 bioloji xüsusiyy\u0259tl\u0259r\u0259 malik olmas\u0131 t\u0259bii bal\u0131q kürüsünü dig\u0259r qida m\u0259hsullar\u0131 il\u0259 müqayis\u0259d\u0259 \u0259lçatmaz edir. Bel\u0259 ki, kürünün t\u0259rkibind\u0259 insan sa\u011flaml\u0131\u011f\u0131 üçün kritik \u0259h\u0259miyy\u0259t k\u0259sb ed\u0259n qidal\u0131 madd\u0259l\u0259r, o cüml\u0259d\u0259n asan m\u0259nims\u0259nil\u0259n zülallar, ya\u011flar, vitaminl\u0259r, fermentl\u0259r, minerallar v\u0259 dig\u0259r bioloji aktiv madd\u0259l\u0259rin kompleksi c\u0259ml\u0259\u015fir.<\/p>\n

Növünd\u0259n as\u0131l\u0131 olaraq kürünün t\u0259rkibind\u0259 zülallar 21-30 % t\u0259\u015fkil etm\u0259kl\u0259, tamd\u0259y\u0259rli sad\u0259 komponentl\u0259rd\u0259n (qlobulinl\u0259r – 11-13 %, albuminl\u0259r – 2-4 %) v\u0259 az miqdarda kollagenl\u0259rd\u0259n (q\u0131laf proteinl\u0259ri) ibar\u0259tdir. Mür\u0259kk\u0259b zülallara aid olan v\u0259 spesifikliyi il\u0259 seçil\u0259n ixtulinin (fosfoproteid) kürünün t\u0259rkibind\u0259 çox olmas\u0131na baxmayaraq, dig\u0259r proteidl\u0259r\u0259, o cüml\u0259d\u0259n qliko- v\u0259 lipoproteidl\u0259r\u0259 d\u0259 rast g\u0259linir. Spektrin\u0259 gör\u0259 kürü zülallar\u0131 amintur\u015fular\u0131 il\u0259 z\u0259ngindir. \u018fv\u0259zolunmaz amintur\u015fular\u0131 da (lizin, triptofan, metionin, leysin, izoleysin, valin v\u0259 s.) daxil olmaqla, dem\u0259k olar ki, dig\u0259r bütün amintur\u015fular\u0131 balansl\u0131 \u015f\u0259kild\u0259 kürünün t\u0259rkibind\u0259 mövcuddur.<\/p>\n

N\u0259r\u0259kimil\u0259r d\u0259st\u0259sin\u0259 m\u0259nsub olan bal\u0131qlardan \u0259ld\u0259 olunan kürünün t\u0259rkibind\u0259 ya\u011flar\u0131n miqdar\u0131 13-18 % t\u0259\u015fkil edir. Bundan ba\u015fqa, n\u0259r\u0259kimil\u0259rd\u0259n \u0259ld\u0259 olunan kürüd\u0259 ya\u011f kürünün m\u0259rk\u0259zi hiss\u0259sind\u0259, q\u0131z\u0131lbal\u0131qkimil\u0259rin kürüsünd\u0259 is\u0259 qab\u0131\u011f\u0131n alt\u0131nda toplan\u0131r. Odur ki, lipidl\u0259rin oksidl\u0259\u015fm\u0259y\u0259 m\u0259ruz qalmas\u0131 s\u0259b\u0259bind\u0259n q\u0131z\u0131lbal\u0131qkimil\u0259rin kürüsü b\u0259z\u0259n ac\u0131 dad\u0131r. Kürünün fosfolipidl\u0259rl\u0259, xüsusil\u0259 lesitinl\u0259 z\u0259ngin olmas\u0131 onun öz\u0259l xüsusiyy\u0259tl\u0259rind\u0259ndir. Qeyd ed\u0259k ki, t\u0259rkibind\u0259 1–2 %-\u0259 q\u0259d\u0259r lesitin olan n\u0259r\u0259 bal\u0131\u011f\u0131n\u0131n kürüsü qida \u0259h\u0259miyy\u0259tin\u0259 gör\u0259 yüks\u0259k qiym\u0259tl\u0259ndirilir. Lipidl\u0259rin t\u0259rkibind\u0259 mövcud olan doymu\u015f ya\u011f tur\u015fular\u0131 il\u0259 müqayis\u0259d\u0259 Omega – 3, Omega – 6 v\u0259 Omega – 9 \u015f\u0259klind\u0259 t\u0259msil olunan mono- v\u0259 polidoymam\u0131\u015f ali ya\u011f tur\u015fular\u0131 (olein, qadolein, nervon, linol, linolen, eykozadien, eykozatrien, araxidon v\u0259 s.) üstünlük t\u0259\u015fkil edir.<\/p>\n

Kürü vitamin kompleksi m\u0259nb\u0259yidir. Bel\u0259 ki, bu m\u0259hsulun t\u0259rkibind\u0259 ya\u011fda h\u0259ll olan vitaminl\u0259rl\u0259 yana\u015f\u0131 (A, D, E, K), suda h\u0259ll olan B qrupu vitaminl\u0259ri (B1, B2, B3, B4, B5, B6, B9 v\u0259 B12 ) d\u0259 vard\u0131r. Niasin (B3), xolin (B4), pantoten (B5) v\u0259 fol tur\u015fusu (B9) kimi tan\u0131nan v\u0259 dig\u0259r qida m\u0259hsullar\u0131nda az tap\u0131lan vitaminl\u0259rin d\u0259 kürünün t\u0259rkibind\u0259 çox olmas\u0131 onun qida d\u0259y\u0259rini daha da art\u0131r\u0131r.<\/p>\n

T\u0259rkibind\u0259 mineral madd\u0259l\u0259rin miqdar\u0131 1-2 % t\u0259\u015fkil etm\u0259kl\u0259, kürü makro- (Ca, P, Mg, Na, K, S, Cl v\u0259 s.) v\u0259 mikroelementl\u0259rl\u0259 (Fe, Zn, J, Cu, Mn, Cr, F, Mo, Co, Ni, Se v\u0259 s.) z\u0259ngindir. Bal\u0131q kürüsü h\u0259m d\u0259 yüks\u0259kkalorili qida m\u0259hsuludur. Növünd\u0259n as\u0131l\u0131 olaraq onun enerji d\u0259y\u0259ri 115-270 kkal\/100 qr aras\u0131nda d\u0259yi\u015fir. T\u0259z\u0259 kürünün t\u0259rkibind\u0259 n\u0259mliyin çox olmas\u0131 (52-80 %) proteolitik v\u0259 lipolitik fermentl\u0259rin aktivl\u0259\u015fm\u0259si üçün \u0259lveri\u015fli \u015f\u0259rait yarad\u0131r. Bu da zülal v\u0259 ya\u011f birl\u0259\u015fm\u0259l\u0259rinin parçalanmas\u0131na v\u0259 m\u0259hsulun tez xarab olmas\u0131na g\u0259tirib ç\u0131xar\u0131r. Odur ki, t\u0259z\u0259 kürü 2,5-5 %-li duz m\u0259hlulunda konservl\u0259\u015fdirildikd\u0259n sonra pasterizasiya olunaraq (≤65° C temperaturda) soyuducuda -2 ÷ -5° C temperaturda saxlan\u0131lmal\u0131d\u0131r.<\/p>\n

Qeyd ed\u0259k ki, kürü bal\u0131qlar\u0131n yumurta m\u0259hsulu olub, kür\u0259\u015f\u0259killi (d\u0259n\u0259v\u0259r) formaya malikdir. Yumurta d\u0259n\u0259l\u0259ri xaricd\u0259n yar\u0131m\u015f\u0259ffaf hüceyr\u0259 q\u0131laf\u0131 il\u0259 örtülmü\u015f yar\u0131mmaye konsistensiyal\u0131 protoplazmadan ibar\u0259tdir. Ölçüsü is\u0259 bal\u0131\u011f\u0131n ya\u015f\u0131ndan as\u0131l\u0131 olaraq müxt\u0259lifdir (ad\u0259t\u0259n 0,6-7 mm). Ya\u015fl\u0131 bal\u0131qlar\u0131n kürüsü iri ölçülü olmaqla yana\u015f\u0131, qidal\u0131l\u0131\u011f\u0131na gör\u0259 daha keyfiyy\u0259tli say\u0131l\u0131r. R\u0259ng etibaril\u0259 kürünün qara, q\u0131rm\u0131z\u0131, a\u011f v\u0259 q\u0131z\u0131l\u0131 növl\u0259ri mövcuddur. Qara kürü n\u0259r\u0259kimil\u0259rd\u0259n, q\u0131rm\u0131z\u0131 kürü q\u0131z\u0131lbal\u0131qkimil\u0259rd\u0259n, a\u011f kürü is\u0259 sazan, alabal\u0131q, durnabal\u0131\u011f\u0131, treska, siy\u0259n\u0259k v\u0259 dig\u0259r bal\u0131q növl\u0259rind\u0259n \u0259ld\u0259 olunur. \u018fn qiym\u0259tli kürü növü hesab olunan q\u0131z\u0131l\u0131 kürü n\u0259r\u0259kimil\u0259rin albinos növl\u0259rind\u0259n \u0259ld\u0259 edilir. Qara kürünün r\u0259ngi tünd boz, boz-q\u0259hv\u0259yi v\u0259 ya boz-gümü\u015fü, q\u0131rm\u0131z\u0131 kürünün r\u0259ngi t\u0259rkibind\u0259ki lipoxrom piqmentind\u0259n as\u0131l\u0131 olaraq nar\u0131nc\u0131-q\u0131rm\u0131z\u0131, sar\u0131mt\u0131l-q\u0131rm\u0131z\u0131 v\u0259 ya k\u0259rpici-q\u0131rm\u0131z\u0131, a\u011f kürünün r\u0259ngi is\u0259 aç\u0131q-ç\u0259hray\u0131, aç\u0131q-sar\u0131 v\u0259 ya aç\u0131q-nar\u0131nc\u0131 olur.<\/p>\n

Yeti\u015fmi\u015f t\u0259bii bal\u0131q kürüsü eynir\u0259ngli, qüsursuz, elastiki, konsistensiya etibaril\u0259 homogen, spesifik dad (\u0259t v\u0259 ya qaymaq dad\u0131) v\u0259 qoxu xüsusiyy\u0259tin\u0259 malikdir. T\u0259z\u0259 kürüd\u0259 z\u0259if bal\u0131q qoxusu da hiss edil\u0259 bil\u0259r.<\/p>\n

T\u0259bii bal\u0131q kürüsün\u0259 ox\u015far süni yolla \u0259ld\u0259 olunan kürü növl\u0259rin\u0259 d\u0259 rast g\u0259linir. Bu m\u0259qs\u0259dl\u0259 jelatin, yumurta zülal\u0131, d\u0259niz yosunlar\u0131, boya madd\u0259l\u0259ri, bitki ya\u011flar\u0131 v\u0259 aromatizatorlardan istifad\u0259 edilir. T\u0259bii kürüd\u0259n f\u0259rqli olaraq, süni kürü k\u0259skin “aldad\u0131c\u0131” bal\u0131q qoxusuna malikdir v\u0259 üz\u0259rin\u0259 qaynar su \u0259lav\u0259 etdikd\u0259 r\u0259ngin suya qar\u0131\u015fmas\u0131, kürü d\u0259n\u0259l\u0259rinin \u0259rim\u0259si prosesi mü\u015fahid\u0259 olunur.<\/p>\n

Bal\u0131q kürüsünün qida m\u0259hsulu kimi istifad\u0259 olunmas\u0131 q\u0259dim tarix\u0259 malikdir. Avropada is\u0259 XIX \u0259srin \u0259vv\u0259ll\u0259rind\u0259n tan\u0131nma\u011fa ba\u015flay\u0131b. X\u0259z\u0259r d\u0259nizind\u0259 m\u0259skunla\u015fan n\u0259r\u0259kimil\u0259rd\u0259n \u0259ld\u0259 olunan Az\u0259rbaycan qara kürüsü dünya bazar\u0131nda yüks\u0259k qiym\u0259tl\u0259ndirilir.<\/p>\n

Asan m\u0259nims\u0259nil\u0259n qida madd\u0259l\u0259ri x\u0259zin\u0259si olan t\u0259bii bal\u0131q kürüsü insan sa\u011flaml\u0131\u011f\u0131 üçün olduqca faydal\u0131d\u0131r. Bel\u0259 ki, bal\u0131q kürüsü:<\/p>\n

– malik oldu\u011fu qida madd\u0259l\u0259ri kompleksi say\u0259sind\u0259 orqanizmd\u0259 fiziki v\u0259 zehni yor\u011funlu\u011fu aradan qald\u0131r\u0131r, immun sistemin möhk\u0259ml\u0259nm\u0259sin\u0259 köm\u0259k edir;<\/p>\n

– t\u0259rkibind\u0259 lesitin çox oldu\u011fundan beyin toxumas\u0131n\u0131n qidalanmas\u0131n\u0131 yax\u015f\u0131la\u015fd\u0131r\u0131r v\u0259 sinir sisteminin f\u0259aliyy\u0259tini t\u0259nziml\u0259yir;<\/p>\n

– Omega – 3, Omega – 6, Omega – 9 tur\u015fular\u0131 v\u0259 A vitamini il\u0259 z\u0259ngin oldu\u011funa gör\u0259 aterosklerozun v\u0259 ür\u0259k-damar x\u0259st\u0259likl\u0259rinin profilaktikas\u0131nda, h\u0259mçinin görm\u0259nin yax\u015f\u0131la\u015fd\u0131r\u0131lmas\u0131 üçün faydal\u0131d\u0131r;<\/p>\n

– t\u0259rkibind\u0259 mövcud olan Fe v\u0259 B12 vitamini say\u0259sind\u0259 qanda hemoqlobinin b\u0259rpas\u0131na müsb\u0259t t\u0259sir göst\u0259rm\u0259kl\u0259, d\u0259mir defisitli anemiyalar\u0131n qar\u015f\u0131s\u0131n\u0131 al\u0131r;<\/p>\n

– fol tur\u015fusu il\u0259 z\u0259ngin oldu\u011funa gör\u0259 hamil\u0259lik dövründ\u0259 dölün ana b\u0259tnind\u0259 inki\u015faf\u0131na müsb\u0259t t\u0259sir göst\u0259rir;<\/p>\n

– \u0259v\u0259zolunmaz kosmetoloji vasit\u0259 kimi z\u0259d\u0259l\u0259nmi\u015f d\u0259ri hüceyr\u0259l\u0259rinin regenerasiyas\u0131n\u0131 sür\u0259tl\u0259ndirir;<\/p>\n

– t\u0259rkibind\u0259 Ca v\u0259 D vitamini çox oldu\u011fundan sümük x\u0259st\u0259likl\u0259rinin, o cüml\u0259d\u0259n raxitin profilaktikas\u0131 üçün faydal\u0131d\u0131r;<\/p>\n

– yod, selen v\u0259 dig\u0259r mikroelementl\u0259rl\u0259 z\u0259ngin oldu\u011fundan qalxanab\u0259nz\u0259r v\u0259ziy\u0259 funksional stimulla\u015fd\u0131r\u0131c\u0131 t\u0259sir göst\u0259rir.<\/p>\n

Qeyd olunanlarla yana\u015f\u0131 n\u0259z\u0259r\u0259 al\u0131nmal\u0131d\u0131r ki, bal\u0131q kürüsü sanitar-gigiyenik bax\u0131mdan mikrobioloji çirkl\u0259nm\u0259y\u0259, h\u0259mçinin fermentativ v\u0259 oksidl\u0259\u015fm\u0259 prosesl\u0259rin\u0259 meyilli v\u0259 tez xarab olan qida m\u0259hsuludur. Odur ki, yaln\u0131z qida t\u0259hlük\u0259sizliyi t\u0259l\u0259bl\u0259ri ç\u0259rçiv\u0259sind\u0259 istehsal olunan ekoloji-t\u0259miz v\u0259 t\u0259bii bal\u0131q kürüsünün istehlak\u0131 tövsiy\u0259 edilir".<\/p>\n","protected":false},"excerpt":{"rendered":"

Az\u0259rbaycan Qida T\u0259hlük\u0259sizliyi \u0130nstitutunun Elmi-t\u0259dqiqat v\u0259 riskl\u0259rin qiym\u0259tl\u0259ndirilm\u0259si departamentinin Heyvan sa\u011flaml\u0131\u011f\u0131 \u015föb\u0259sinin müt\u0259x\u0259ssisl\u0259ri "Bal\u0131q kürüsünün t\u0259rkibi v\u0259 faydas\u0131" bar\u0259d\u0259 m\u0259qal\u0259 haz\u0131rlay\u0131blar. Ucnoqta.az m\u0259qal\u0259nin m\u0259tnini t\u0259qdim edir: "Bal\u0131q kürüsü t\u0259bii xüsusiyy\u0259tl\u0259rin\u0259 gör\u0259…<\/p>\n","protected":false},"author":1,"featured_media":251278,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[97],"tags":[],"class_list":["post-125758","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-maraqli"],"_links":{"self":[{"href":"https:\/\/ucnoqta.az\/index.php?rest_route=\/wp\/v2\/posts\/125758","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ucnoqta.az\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ucnoqta.az\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ucnoqta.az\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ucnoqta.az\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=125758"}],"version-history":[{"count":0,"href":"https:\/\/ucnoqta.az\/index.php?rest_route=\/wp\/v2\/posts\/125758\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ucnoqta.az\/index.php?rest_route=\/wp\/v2\/media\/251278"}],"wp:attachment":[{"href":"https:\/\/ucnoqta.az\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=125758"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ucnoqta.az\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=125758"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ucnoqta.az\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=125758"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}