{"id":239208,"date":"2026-02-23T08:29:49","date_gmt":"2026-02-23T04:29:49","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=239208","title":{"rendered":"Q\u0131zard\u0131lm\u0131\u015f\u0131n yem\u0259k qoxusu qaynad\u0131lm\u0131\u015fdan daha \u00e7ox g\u0259lir –"},"content":{"rendered":"

Heç q\u0131zard\u0131lm\u0131\u015f kartofun v\u0259 ya \u0259tin bütün m\u0259tb\u0259xi öz \u0259tri il\u0259 doldurdu\u011funu, qaynad\u0131lm\u0131\u015f toyuqun is\u0259 daha sakit qoxu verdiyini görmüsünüzmü? Bu, "dadl\u0131 olub-olmamas\u0131nda" deyil, t\u0259miz kimya m\u0259s\u0259l\u0259sidir. <\/strong><\/p>\n

Ucnoqta.az x\u0259b\u0259r verir ki, f\u0259rq temperaturda, zülallar\u0131n v\u0259 \u015f\u0259k\u0259rl\u0259rin reaksiyas\u0131nda v\u0259 aromatik molekullar\u0131n nec\u0259 buxarlanmas\u0131ndad\u0131r. Burnumuz burada inc\u0259 analitik al\u0259t kimi i\u015fl\u0259yir.<\/p>\n

Niy\u0259 q\u0131zartma güclü bir qoxu yarad\u0131r?
\nQidalar q\u0131zard\u0131ld\u0131qda, onlar\u0131n s\u0259thl\u0259ri 140-180°C v\u0259 ya daha yüks\u0259k temperatura q\u0259d\u0259r q\u0131z\u0131r. Bu nöqt\u0259d\u0259 amin tur\u015fular\u0131 v\u0259 \u015f\u0259k\u0259rl\u0259rin mür\u0259kk\u0259b qar\u015f\u0131l\u0131ql\u0131 t\u0259siri olan Maillard reaksiyas\u0131 tetiklenir. Bu reaksiya yüzl\u0259rl\u0259 yeni aromatik birl\u0259\u015fm\u0259 yarad\u0131r: qozlu v\u0259 çör\u0259klid\u0259n karamel v\u0259 \u0259tliy\u0259 q\u0259d\u0259r.<\/p>\n

Qaynama zaman\u0131 temperatur t\u0259xmin\u0259n 100°C il\u0259 m\u0259hdudla\u015f\u0131r (su qaynayark\u0259n). Bu \u015f\u0259raitd\u0259 Maillard reaksiyas\u0131 minimal töhf\u0259 verir. Zülallar laxtalan\u0131r, lakin d\u0259rin aromatik transformasiyalar ba\u015f vermir. Buna gör\u0259 d\u0259 bi\u015fmi\u015f yem\u0259yin \u0259tri daha yum\u015faq v\u0259 daha "düz" olur.<\/p>\n

Aliml\u0259r q\u0131zard\u0131lm\u0131\u015f \u0259td\u0259 mind\u0259n çox uçucu birl\u0259\u015fm\u0259nin \u0259m\u0259l\u0259 g\u0259ldiyini mü\u0259yy\u0259n edibl\u0259r. V\u0259 onlar\u0131n bir çoxu mikroskopik konsentrasiyalarda aktivl\u0259\u015fir – burnumuz onlar\u0131 milyardda bir hiss\u0259 s\u0259viyy\u0259sind\u0259 a\u015fkar edir.<\/p>\n

Niy\u0259 ya\u011fda q\u0131zartma qoxunu art\u0131r\u0131r
\nQ\u0131zartma dem\u0259k olar ki, h\u0259mi\u015f\u0259 ya\u011fla ba\u011fl\u0131d\u0131r. Aromatik molekullar lipidl\u0259rd\u0259 yax\u015f\u0131 h\u0259ll olur v\u0259 sonra q\u0131zd\u0131r\u0131lan ya\u011fla birlikd\u0259 aktiv \u015f\u0259kild\u0259 buxarlan\u0131r. \u0130sti ya\u011f \u0259tir gücl\u0259ndiricisi kimi ç\u0131x\u0131\u015f edir v\u0259 uçucu birl\u0259\u015fm\u0259l\u0259ri havaya yay\u0131r.<\/p>\n

Qaynad\u0131qda, \u0259tirl\u0259rin \u0259h\u0259miyy\u0259tli bir hiss\u0259si bulyonda qal\u0131r. Buxar onlar\u0131 daha az apar\u0131r v\u0259 a\u015fa\u011f\u0131 temperatur daha az buxarlanma dem\u0259kdir.
\nQ\u0131zard\u0131lm\u0131\u015f yem\u0259k daha "aqressiv" oldu\u011funa gör\u0259 deyil, daha yüks\u0259k temperatur daha çox uçucu aromatik molekullar yaratd\u0131\u011f\u0131na gör\u0259 daha güclü qoxuyur. <\/p>\n","protected":false},"excerpt":{"rendered":"

Heç q\u0131zard\u0131lm\u0131\u015f kartofun v\u0259 ya \u0259tin bütün m\u0259tb\u0259xi öz \u0259tri il\u0259 doldurdu\u011funu, qaynad\u0131lm\u0131\u015f toyuqun is\u0259 daha sakit qoxu verdiyini görmüsünüzmü? Bu, "dadl\u0131 olub-olmamas\u0131nda" deyil, t\u0259miz kimya m\u0259s\u0259l\u0259sidir.  Ucnoqta.az x\u0259b\u0259r verir…<\/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-239208","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\/239208","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=239208"}],"version-history":[{"count":0,"href":"https:\/\/ucnoqta.az\/index.php?rest_route=\/wp\/v2\/posts\/239208\/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=239208"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ucnoqta.az\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=239208"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ucnoqta.az\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=239208"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}