{"id":1541,"date":"2022-03-22T11:00:23","date_gmt":"2022-03-22T08:00:23","guid":{"rendered":"https:\/\/ggd.org.tr\/en\/?p=1541"},"modified":"2022-03-22T11:28:08","modified_gmt":"2022-03-22T08:28:08","slug":"chocolate","status":"publish","type":"post","link":"https:\/\/ggd.org.tr\/en\/chocolate\/","title":{"rendered":"Chocolate"},"content":{"rendered":"
\n

\u00c7ikolata g\u0131da g\u00fcvenli\u011fi a\u00e7\u0131s\u0131ndan riskli bir \u00fcr\u00fcn m\u00fcd\u00fcr? <\/span><\/span><\/span><\/p>

Hay\u0131r. \u00c7ikolata mikrobiyolojik a\u00e7\u0131dan kolay bozulabilir bir \u00fcr\u00fcn de\u011fildir.\u00a0 Uygun ko\u015fullarda saklanmamas\u0131 halinde kalite sorunlar\u0131 ya\u015fanmas\u0131 m\u00fcmk\u00fcn olan bir \u00fcr\u00fcnd\u00fcr. Bu nedenle tavsiye edilen t\u00fcketim tarihi verilmektedir. Web sayfam\u0131zda\u00a0g\u0131dalar\u0131n etiketlenmesi<\/a>\u00a0ile ilgili k\u0131s\u0131mda ifade edildi\u011fi gibi, bu t\u00fcr \u00fcr\u00fcnler tavsiye edilen t\u00fcketim s\u00fcresi ge\u00e7ti\u011finde beklenen kalite kriterlerini kar\u015f\u0131l\u0131yorsa t\u00fcketilebilirler.<\/p>\n <\/div> <\/div> <\/div><\/section>\n

\u00c7ikolata kolesterol i\u00e7erir mi? <\/span><\/span><\/span><\/p>

\u00c7ikolata bitkisel ya\u011f i\u00e7eren bir g\u0131dad\u0131r. S\u00fctl\u00fc \u00e7ikolatada s\u00fct ya\u011f\u0131ndan kaynakl\u0131 bir miktar kolesterol bulunabilir ancak bu kayda de\u011fer bir miktar de\u011fildir.<\/p>\n <\/div> <\/div> <\/div><\/section>\n

\u00c7ikolata ile kokolin farkl\u0131 \u00fcr\u00fcnler midir? <\/span><\/span><\/span><\/p>

Evet. \u00c7ikolata, temel girdisi kakao ve \u015feker\u00a0 olan bir \u00fcr\u00fcnd\u00fcr. Bir \u00fcr\u00fcne \u00e7ikolata denebilmesi i\u00e7in i\u00e7indeki kakao ya\u011f\u0131 ve kakao kuru maddesinin mevzuatla belirlenen limite uymas\u0131 gerekir. Bu ko\u015fullar alt\u0131nda \u00e7ikolata pahal\u0131 bir \u00fcr\u00fcnd\u00fcr.<\/p>\n

Kokolin ise, \u00e7ikolata kriterlerini kar\u015f\u0131lamayan ancak g\u00f6r\u00fcn\u00fcm ve lezzeti \u00e7ikolataya benzer bir \u00fcr\u00fcnd\u00fcr. Genelde i\u00e7inde kakao ya\u011f\u0131 az miktarda olur veya hi\u00e7 olmaz.<\/p>\n

Her iki \u00fcr\u00fcn de g\u0131da g\u00fcvenli\u011fi a\u00e7\u0131s\u0131ndan sorunlu \u00fcr\u00fcnler de\u011fildir. \u00d6nemli olan t\u00fcketicinin yan\u0131lmadan, \u00e7ikolata m\u0131 \u00e7ikolata benzeri bir \u00fcr\u00fcn m\u00fc sat\u0131n ald\u0131\u011f\u0131n\u0131 bilerek tercih yapmas\u0131d\u0131r.<\/p>\n <\/div> <\/div> <\/div><\/section>\n

\u00c7ikolata Nas\u0131l Saklanmal\u0131d\u0131r ve Depolama S\u0131ras\u0131nda Neden Bazen Beyazla\u015f\u0131r? <\/span><\/span><\/span><\/p>

\u00c7ikolata y\u00fczeyinde kimi zaman beyaz bir g\u00f6r\u00fcnt\u00fc olu\u015fur. Olu\u015fan bu g\u00f6r\u00fcnt\u00fc, san\u0131ld\u0131\u011f\u0131 gibi k\u00fcf ya da bir mikroorganizma kaynakl\u0131 de\u011fildir. Bu olu\u015fum bir g\u0131da g\u00fcvenli\u011fi riskinin habercisi de de\u011fildir. Olu\u015fan bu g\u00f6r\u00fcnt\u00fc tamamen \u00fcretimde veya depolamada yap\u0131lan bir yanl\u0131\u015f sonucunda geli\u015fen kalite problemidir. Olu\u015fan bu durum \u00e7ikolatan\u0131n g\u00f6r\u00fcnt\u00fcs\u00fcn\u00fcn yan\u0131 s\u0131ra lezzeti ve dokusunda da ho\u015fa gitmeyen de\u011fi\u015fikli\u011fe neden olur.<\/p>\n

Merak etti\u011fimiz bu duruma ya\u011f \u00e7i\u00e7eklenmesi denir, \u00e7ikolatadaki kakao ya\u011f\u0131n\u0131n eriyip y\u00fczeye \u00e7\u0131kmas\u0131 ve kontrols\u00fcz bir \u015fekilde yeniden d\u00fczensiz bir \u015fekilde kristallenmesi sonucu olu\u015fan g\u00f6r\u00fcnt\u00fcd\u00fcr.<\/p>\n

S\u0131cakl\u0131k, nem, \u00f6zellikle yaz aylar\u0131nda s\u0131cakl\u0131k de\u011fi\u015fimleri \u00e7ikolatalar i\u00e7in \u00f6nemlidir. \u00c7ikolatalar i\u00e7in en ideal saklama ko\u015fullar\u0131 18-22 derecedir. \u00c7ikolata buzdolab\u0131nda muhafaza edilmemelidir, y\u00fczeyde beyazlama olu\u015fabilir.<\/p>\n

Eriyen \u00e7ikolatan\u0131z\u0131 buzdolab\u0131na koyarsan\u0131z uzun s\u00fcre buzdolab\u0131nda tutmay\u0131n, kat\u0131la\u015facak kadar kalmas\u0131 ve hemen t\u00fcketilmesi halinde bu g\u00f6r\u00fcnt\u00fc ve lezzet kayb\u0131 olmayacakt\u0131r.<\/p>\n <\/div> <\/div> <\/div><\/section>\n

Baz\u0131 \u00e7ikolatalarda g\u00f6r\u00fclen kumlu g\u00f6r\u00fcn\u00fcm\u00fcn sebebi nedir? <\/span><\/span><\/span><\/p>

\u00c7ikolata hemen hi\u00e7 su i\u00e7ermez. E\u011fer \u00e7ikolatan\u0131n i\u00e7eri\u011finde y\u00fczde 1’in \u00fczerinde su varsa, \u00e7ikolata kumlu bir g\u00f6r\u00fcn\u00fcm al\u0131r. Bu durum \u00e7ikolatan\u0131n bozuk oldu\u011funu g\u00f6stermez, sadece g\u00f6r\u00fcnt\u00fc itibariyle t\u00fcketiciyi rahats\u0131z edebilir.<\/p>\n <\/div> <\/div> <\/div><\/section>\n

\u00c7ikolata bayatlar m\u0131? <\/span><\/span><\/span><\/p>

\u00c7ikolata kolay bayatlayan bir \u00fcr\u00fcn de\u011fildir. Ancak zamana ve depolama ko\u015fullar\u0131na ba\u011fl\u0131 olarak kalitesinde bozulmalar olabilir. \u00c7ikolata uygun depolanmas\u0131 halinde, etiketinde belirtilen tavsiye edilen t\u00fcketim tarihine kadar tazeli\u011fini korur.<\/p>\n <\/div> <\/div> <\/div><\/section>\n

\u00c7ikolata k\u00fcflenir veya kurtlan\u0131r m\u0131? <\/span><\/span><\/span><\/p>

\u00c7ikolata k\u00fcflenmez, kurtlanmaz. Ancak, \u00e7ikolatan\u0131n \u00fczerindeki veya i\u00e7indeki f\u0131nd\u0131k ve Antep f\u0131st\u0131klar\u0131, uygun hammadde se\u00e7imi, paketleme ve depolama ko\u015fullar\u0131na dikkat edilmedi\u011fi takdirde k\u00fcfl\u00fc olabilir veya ha\u015fere olu\u015fumuna neden olabilir.<\/p>\n <\/div> <\/div> <\/div><\/section>\n

\u00c7ikolata ve \u00fcr\u00fcnlerinin \u00fcretiminde domuz ya\u011f\u0131 kullan\u0131l\u0131yor mu? <\/span><\/span><\/span><\/p>

Hay\u0131r kullan\u0131lmaz. \u00c7ikolataya hayvansal ya\u011f olarak sadece s\u00fct ya\u011f\u0131 kat\u0131labilir.<\/p>\n <\/div> <\/div> <\/div><\/section>\n

\u00c7ikolatada g\u00f6r\u00fclen kristal yap\u0131 neden olur? <\/span><\/span><\/span><\/p>

35 derece s\u0131cakl\u0131kta tutulan ve belli \u00f6l\u00e7\u00fclerde eriyen \u00e7ikolata serin bir yere konuldu\u011funda kristallenme sorunu ile kar\u015f\u0131la\u015f\u0131labilir.<\/p>\n <\/div> <\/div> <\/div><\/section>\n

\u00c7ikolatalar\u0131n \u00fczerinde bazen \u015fekerlenme oluyor, neden? \u015eekerlenen \u00e7ikolata bozuk mudur? <\/span><\/span><\/span><\/p>

Bu nemli ortamlarda, y\u00fcksek rutubet nedeniyle ortaya \u00e7\u0131kan bir sorundur. Y\u00fcksek rutubet nedeniyle \u00e7ikolata i\u00e7erisinde bulunan \u015feker eriyip y\u00fczeyde tekrar kristallenir. G\u00f6r\u00fcnt\u00fc bozuklu\u011fudur, \u00e7ikolatan\u0131n bozuk oldu\u011fu anlam\u0131na gelmez.<\/p>\n <\/div> <\/div> <\/div><\/section>\n

\u00c7ikolatan\u0131n erimesi zararl\u0131 m\u0131d\u0131r? <\/span><\/span><\/span><\/p>

\u00c7ikolatan\u0131n eritilmesinin hi\u00e7bir zarar\u0131 yoktur. Tekrar dondurulabilir.<\/p>\n <\/div> <\/div> <\/div><\/section>\n

\u00c7ikolatan\u0131n \u00fczerinde bazen g\u00f6r\u00fclen ya\u011flanman\u0131n nedeni nedir? <\/span><\/span><\/span><\/p>

Bu sorun genellikle s\u0131cak b\u00f6lgelerde g\u00f6r\u00fcl\u00fcr. \u00c7ikolata \u00fcretimi s\u0131ras\u0131nda so\u011futma i\u015fleminin d\u00fczg\u00fcn yap\u0131lmamas\u0131ndan kaynaklan\u0131r. S\u0131cak hava nedeniyle kakao ya\u011f\u0131n\u0131n eriyip y\u00fczeye \u00e7\u0131kt\u0131ktan sonra donmas\u0131ndan olu\u015fur. G\u00f6r\u00fcnt\u00fc bozuklu\u011fudur, \u00e7ikolatan\u0131n bozuk oldu\u011fu anlam\u0131na gelmez.<\/p>\n <\/div> <\/div> <\/div><\/section>\n

S\u00fctl\u00fc \u00e7ikolatalarda s\u00fct m\u00fc kullan\u0131l\u0131yor, s\u00fcttozu mu? <\/span><\/span><\/span><\/p>

B\u00fct\u00fcn s\u00fctl\u00fc \u00e7ikolatalarda s\u00fcttozu kullan\u0131l\u0131r. S\u00fcttozu, s\u00fct\u00fcn suyunun uzakla\u015ft\u0131r\u0131lm\u0131\u015f halidir. S\u00fct \u00e7ok y\u00fcksek miktarda su i\u00e7erdi\u011fi i\u00e7in \u00e7ikolata \u00fcretiminde kullan\u0131lamaz.<\/p>\n <\/div> <\/div> <\/div><\/section>\n<\/div>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":1543,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[21],"tags":[],"_links":{"self":[{"href":"https:\/\/ggd.org.tr\/en\/wp-json\/wp\/v2\/posts\/1541"}],"collection":[{"href":"https:\/\/ggd.org.tr\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ggd.org.tr\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ggd.org.tr\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/ggd.org.tr\/en\/wp-json\/wp\/v2\/comments?post=1541"}],"version-history":[{"count":13,"href":"https:\/\/ggd.org.tr\/en\/wp-json\/wp\/v2\/posts\/1541\/revisions"}],"predecessor-version":[{"id":3920,"href":"https:\/\/ggd.org.tr\/en\/wp-json\/wp\/v2\/posts\/1541\/revisions\/3920"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ggd.org.tr\/en\/wp-json\/wp\/v2\/media\/1543"}],"wp:attachment":[{"href":"https:\/\/ggd.org.tr\/en\/wp-json\/wp\/v2\/media?parent=1541"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ggd.org.tr\/en\/wp-json\/wp\/v2\/categories?post=1541"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ggd.org.tr\/en\/wp-json\/wp\/v2\/tags?post=1541"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}