An gano sabuwar hanyar dafa ƙwai domin inganta ɗanɗano da gina jiki

Masana kimiyya sun fahimci ingantaciyar hanyar da za a dafa kwai - abin mamaki shi ne ya kamata ya ɗauki minti talatin.

A zahiri ma dai an ce ƙwai da ya dahu yadda ya kamata shi ne wanda ya yi ƙarfi.

Ana iya samun akasi a lokacin karin kumallo idan ka fasa ƙwai ka ɗora a kan wuta da fatan cewa zai dahu da kyau, a madadin haka sai ka ga ya yi ruwa-ruwa.

Matsalar ita ce gwaiduwa da kuma bayan ƙwai (fararen ɓangaren kwai) suna dahuwa ne a yanayin zafi daban-daban. Gwaiduwa yana buƙatar zafin da ya kai 65c (149F) don ya dahu, yayin da bayan ƙwai yana buƙatar ƙarin zafin da ya kai 85c (185F).

Galibi yadda aka saba dafa ƙwai shi ne a jefa shi cikin ruwa a tafasa shi zuwa digiri 100 (212F), hakan yana sanya bayan ƙwai ya yi laushi ita ma gwaiduwa ta dahu sosai, to idan haka ake son ƙwai ya kasance, amma wasu mutane ba su son ya kasance haka, sun fi son gwaiduwa ta yi laushi ta kuma yi ruwa-ruwa.

Wata hanyar da ake anfani da ita wurin dafa ƙwai, wanda aka fi sani da 'sous vide', shi ne a sanya ƙwai a cikin ruwa mai zafin digiri 60 zuwa 70C (140-158F) na tsawon sa'a ɗaya. Hakan zai sanya gwaiduwa ta yi ruwa-ruwa, kuma shi ma bayan ba zai yi tauri ba.

Sabuwar hanya

Duk da haka, masana sun gano yadda ya kamata a dafa ƙwai. An nuna cewa sakamakon hakan ya na sanya ƙwai ya ƙara daɗi kuma hakan ya fi ƙyau ga lafiyar ɗan'adam.

A cikin wani sabon rahoto, wani mai bincike Pellegrino Musto, wanda masanin kimiya ne da ke aiki a Hukumar Bincike ta Pozzuoli ta Italiya, ya ce wata hanya, wadda ta kira girkin lokaci-lokaci ita ce hanya mafi kyau ta dafa ƙwai.

Hanyar ta ƙunshi sanya kwai a cikin tukunyar tafasasshen ruwa wanda yake tafasa a zafin da ya kai maki 100C (212F), sai a cire, a zo a zuba a cikin kwano sannan a zuba ruwan da bai yi zafi sosai ba, sannan a ajiye shi a zafin digiri 30C (86F).

Don samun sakamako mafi kyau, sai a riƙa sauyawa tsakanin yanayin zafin biyu kowane minti biyu na tsawon minti 32.

Hanyar tana da wuyar gaske, saboda ba abu ne mai sauƙi ba mutum ya zauna a cikin ɗakin dafa abinci yana sauya wa kwai mazauni kowane minti biyu ba amma ita ce hanya mafi kyau kuma tana bayar da sakamakon da ake buƙata.

A lokacin da masana kimiyya suka gwada sabuwar hanyar, sun samu kyakkyawan sakamako.

Sakamakon ya nuna cewa ƙwayayen da aka dafa ta hanyar dahuwar lokaci-lokaci suna samun gwaiduwa mai laushi mai kama da 'sous vide' - bambancin shi ne bayan ƙawan bai yi ruwa-ruwa kamar ɗanye ba , amma a maimakon haka yana samun daidaiton da yake kusa da na kwai mai laushi da aka saba.

A cewar waɗanda suka wallafa rahoton, hakan na faruwa ne saboda yayin da yanayin da ake dafa kwai na lokaci-lokaci ya kai tsakanin digiri 35C (95F) da 100C (212F) , gwaiduwa tana kasancewa a daidaitaccen zafi na digiri 67C (153F) a ayyin da ake hakan.

Amfanin kwan da aka dafa ga jikin ɗan'adam

Binciken sinadarai ya nuna cewa gwaiduwa na ƙwai da aka dafa ta hanyar lokaci-lokaci ya ƙunshi ƙarin polyphenols - wani rukuni ɗaya na sinadarai waɗanda galibi ake samu a cikin tsirrai, kuma saurin gaggawar amfani da su saboda fa'idodin kiwon lafiya.

waɗannan sinadaran sun shahara saboda irin alfanun da suke da shi a jikin ɗan'adam.

Tsirai na amfani da su domin kariya daga yanayin muhalli masu tsanani kamar hasken rana mai zafi da fari da kuma kariya daga hare-haren ƙwari.

Duk da haka, bincike ya ƙara nuna cewa suna iya yin amfani ga ɗan'adam. Misali binciken cututtukan ya nuna cewa yawan cin abinci da ke ƙunshe da waɗannan sinadaran na da alaƙa da rage haɗarin kamuwa da cututtukan zuciya da na jijiyoyin jini, da wasu cututtukan daji da cututtukan da suka shafi ƙwaƙwalwa.

Wannan ƙarin dalili ne da za ka gwada ƙwai da ake dafawa bisa tsarin lokaci-lokaci nan gaba lokacin da ka ke sha'awar cin ƙwai domin karin kumallo.