Kokos yogʻi sahifasining manbasini koʻrish

{{Infobox food
| cookbook = Coconut Oil
| image = Coconut and oil.jpg
|tagyozuv=Kokos yog'i}}
'''Kokos yogʻi''' [[kokos palmasi]] mevasining yadrosi, eti va sutidan olinadigan isteʼmol qilish mumkin boʻlgan yogʻdir<ref name="tis">{{cite web|url=http://www.tis-gdv.de/tis_e/ware/oele/kokosoel/kokosoel.htm|title=Coconut oil|publisher=Transport Information Service, German Insurance Association, Berlin|date=2015}}</ref>. Kokos yogʻi taxminan 25 °C (77 °F) dan past haroratda oq qattiq yogʻ holatga keladi. Undan yuqori haroratda tiniq suyuq yogʻ holatiga qaytadi. Tozalanmagan turlari oʻziga xos kokos yogʻi hidiga ega boʻladi<ref name="harv">{{cite web|url=https://www.hsph.harvard.edu/nutritionsource/food-features/coconut-oil/|title=Coconut Oil|publisher=The Nutrition Source, Harvard T.H. Chan School of Public Health, Boston|date=2021}}</ref>. Kokos yogʻi oziq-ovqat yogʻi sifatida, shuningdek, kosmetika va kir yuvish vositalari ishlab chiqarish uchun sanoat maqsadlarida ishlatilinadi<ref name=tis/><ref name=harv/>. Ushbu yogʻ oʻrta zanjirli yogʻ kislotasiga boy<ref>{{Cite journal |last=Marina |first=A. M. |last2=Che Man |first2=Y. B. |last3=Amin |first3=I. |date=2009-10-01 |title=Virgin coconut oil: emerging functional food oil |url=https://www.sciencedirect.com/science/article/pii/S0924224409002052 |journal=Trends in Food Science & Technology |language=en |volume=20 |issue=10 |pages=481–487 |doi=10.1016/j.tifs.2009.06.003 |issn=0924-2244}}</ref>.

Uning yuqori miqdordagi toʻyingan yogʻ miqdori tufayli, koʻplab sogʻliqni saqlash idoralari kokos yogʻining oziq-ovqat sifatida isteʼmolini cheklashni tavsiya etadi<ref name=harv/><ref name="circ">{{cite journal |url=http://circ.ahajournals.org/content/circulationaha/early/2017/06/15/CIR.0000000000000510.full.pdf|doi=10.1161/CIR.0000000000000510 |pmid=28620111 |title=Dietary Fats and Cardiovascular Disease: A Presidential Advisory from the American Heart Association |journal=Circulation |volume=136 |issue=3 |pages=e1–e23 |year=2017 |last1=Sacks |first1=Frank M. |last2=Lichtenstein |first2=Alice H. |last3=Wu |first3=Jason H.Y. |last4=Appel |first4=Lawrence J. |last5=Creager |first5=Mark A. |last6=Kris-Etherton |first6=Penny M. |last7=Miller |first7=Michael |last8=Rimm |first8=Eric B. |last9=Rudel |first9=Lawrence L. |last10=Robinson|first10=Jennifer G. |last11=Stone |first11=Neil J. |last12=Van Horn |first12=Linda V. |s2cid=367602 |doi-access=free }}</ref><ref>{{cite news |url=https://www.bbc.com/news/health-40300145 |work=[[BBC News]] |title=Coconut oil 'as unhealthy as beef fat and butter' |date=June 16, 2017 |access-date=June 18, 2017}}</ref>.

== Ishlab chiqarish ==
Kokos yogʻi nam yoki quruq usul orqali olinishi mumkin<ref name=tis/>. Kokos yogʻi ishlab chiqarishning samarasi past ammo oddiyroq usuli kokosning etini qaynoq suvda, quyoshda yoki past olovda isitish orqali ishlab chiqarishdir<ref name=":0" />.

=== Nam usul ===
[[ File:9129Processing and cooking of coconut healing oil in the Philippines 43.jpg | thumb | Filippinda kokos yogʻi anʼanaviy (lana) usul bilan toʻgʻridan-toʻgʻri sutdan olinadi. Jarayon davomida Filippinda shirinliklarida bezak sifatida ishlatiladigan ''latik'' (pishloqsimon massa)ni ham hosil boʻladi.
]]
Nam usulda quritilgan kopra emas, balki xom kokosdan olingan sutdan foydalaniladi. Hindiston yongʻogʻi sutidagi oqsillar yogʻ va suvning emulsiyasini hosil qiladi<ref>{{Cite journal|last=Umesh Patil, Soottawat Benjakul|date=July 13, 2018|title=Coconut Milk and Coconut Oil: Their Manufacture Associated with Protein Functionality|journal=Concise Reviews & Hypotheses in Food Science|volume=83|issue=8|pages=2019–2027|doi=10.1111/1750-3841.14223|pmid=30004125|s2cid=51617929|doi-access=free}}</ref>. Eng qiyin qism bu emulsiyani parchalab, yogʻni ajratib olishdir. Bunga ilgari uzoq qaynatish orqali erishilgan, ammo bu usul rangi oʻzgargan yogʻni hosil qiladi va iqtisodiy jihatdan samarasizdir. Zamonaviy texnikalar sentrifugalar va oldindan ishlov berish usullaridan foydalanadi. Oldindan ishlov berishga sovuq, issiqlik, kislotalar, tuzlar, fermentlar, elektroliz, zarba toʻlqinlari, bugʻ bilan distillash yoki ularning kombinatsiyasi kiradi. Koʻplab usul va texnologiyalarga qaramay, nam jarayon quruq jarayonga qaraganda samarasi pastroq. Chunki nam usul bilan olingan yogʻ quruq usul bilan olingan yogʻga nisbatan 10–15% kamroq boʻladi. Nam usul, shuningdek, uskunalar va energiyaga sarmoya kiritishni talab qiladi va yuqori kapital va ekspluatatsion xarajatlarni keltirib chiqaradi<ref>[[#Grimwood|Grimwood]] et al., 1975, pp. [https://books.google.com/books?id=fY5hLeJ-WW4C&pg=PA193 193–210].</ref>.

=== Quruq usul ===
Quruq usulda kokos eti qobiqdan ajratiladi va olov, quyosh yoki pechlar yordamida quritiladi<ref>{{cite book|ref= Grimwood | last = Grimwood | first = BE |author2=Ashman F |author3=Dendy DAV |author4=Jarman CG |author5=Little ECS |author6= Timmins WH  | year = 1975 | title = Coconut Palm Products – Their processing in developing countries | location = Rome | publisher = FAO | url=https://books.google.com/books?id=fY5hLeJ-WW4C|pages=49–56| isbn = 978-9251008539 }}</ref>. Kopra presslanadi yoki eritiladi. Ushbu jarayon kokos yogʻi va yuqori oqsil va tola ega massa yaratadi. Biroq, ushbu massa inson isteʼmoli uchun yaroqsiz boʻlib, oʻtxoʻr hayvonlarga ozuqa sifatida beriladi.

Kokosni toʻgʻri yigʻib olish yogʻ ishlab chiqarish samaradorligiga sezilarli taʼsir koʻrsatadi. Yetilmagan yongʻoqlardan tayyorlangan kopradan foydalanish qiyin va undan past hosilli, sifatsiz mahsulot chiqadi<ref>[[#Grimwood|Grimwood]] et al., 1975, p. [https://books.google.com/books?id=fY5hLeJ-WW4C&pg=PA29 29].</ref>.

Oddiy kokos yogʻi ishlab chiqaruvchilari 10% koʻproq yogʻ olish uchun heksan kislotasidan foydalanadi. Keyin ular yogʻni baʼzi kislotalardan tozalaydi. Bu jarayon yogʻning aynib qolishini oldini oladi. Boshqalar saqlash muddatini oshirish uchun 6% dan kam namlikka ega kopradan foydalanishadi, yoki yogʻ namligini 0,2% dan past saqlashadi. Yana bir usulda yogʻni 130–150 °C (266–302 °F) gacha qizdirilib, tuz yoki limon kislotasi qoʻshiladi<ref name = Kurian>{{cite book | isbn = 978-8189422523 | title = Commercial Crops Technology: Vol.08. Horticulture Science Series | last = Kurian |author2=Peter KV | publisher = New India Publishing | year = 2007|pages = 202–206 |url=https://books.google.com/books?id=2VFYqwA-Mn4C&pg=PA202}}</ref>.

== Inson sogʻligʻiga taʼsiri ==
Koʻplab sogʻliqni saqlash tashkilotlari kokos yogʻining yuqori miqdorda toʻyingan yogʻga egaligi<ref name=circ/> tufayli uning isteʼmolidan voz kechishni tavsiya qilib keladi. Bu tashkilotlarga AQShning Food and Drug Administration (FDA)<ref name = FDA>{{cite web | url = https://www.fda.gov/Food/IngredientsPackagingLabeling/LabelingNutrition/ucm282425.htm | title = Around the Block Nutrition Facts at a Glance: More on Nutrients to Get Less Of | publisher = [[Food and Drug Administration]] | date = 2012-09-05 | access-date = 2014-01-25 |archive-url=https://web.archive.org/web/20140201190357/https://www.fda.gov/Food/IngredientsPackagingLabeling/LabelingNutrition/ucm282425.htm |archive-date=2014-02-01 }}</ref>, Jahon sogʻliqni saqlash tashkiloti (JSST)<ref name = WHO>{{cite web|title=Avoiding Heart Attacks and Strokes|url=http://whqlibdoc.who.int/publications/2005/9241546727.pdf |publisher=World Health Organization|access-date=2011-04-06 }}</ref>, AQShning Department of Health and Human Services<ref name = DHHS>{{cite web|title=Dietary Guidelines for Americans 2010|url=http://www.health.gov/dietaryguidelines/dga2010/DietaryGuidelines2010.pdf|publisher=Department of Health and Human Services|access-date=17 March 2011|archive-url=https://web.archive.org/web/20160901170759/https://health.gov/dietaryguidelines/dga2010/dietaryguidelines2010.pdf|archive-date=1 September 2016|url-status=dead}}</ref>, Amerika dietologlar assotsiatsiyasi<ref name=ADA>{{cite web |title=American Dietetic Association and Dietitians of Canada Offer Up-to-Date Guidance on Dietary Fat |url=http://www.eatright.org/Media/content.aspx?id=1590&terms=coconut+oil |publisher= [[American Dietetic Association]] |access-date=2011-03-16 |archive-url=https://web.archive.org/web/20120319155035/http://www.eatright.org/Media/content.aspx?id=1590&terms=coconut+oil |archive-date= 2012-03-19 }}</ref>, Amerika yurak assotsiatsiyasi (AHA)<ref name=AHA>{{cite web |title=Tropical Oils |url=http://www.heart.org/HEARTORG/GettingHealthy/FatsAndOils/Fats101/Tropical-Oils_UCM_306031_Article.jsp |publisher=[[American Heart Association]] |access-date=2011-03-16 |archive-url=https://web.archive.org/web/20110602015410/http://www.heart.org/HEARTORG/GettingHealthy/FatsAndOils/Fats101/Tropical-Oils_UCM_306031_Article.jsp |archive-date=2011-06-02 |url-status=dead }}</ref>, Britaniya milliy sogʻliqni saqlash xizmati (NHS)<ref name = NHS>{{cite web |title=Lower your cholesterol |url=http://www.nhs.uk/livewell/healthyhearts/pages/cholesterol.aspx|publisher=[[National Health Service]] |access-date=2011-03-16 }}</ref>, British Nutrition Foundation<ref>{{cite journal|title=Culinary oils and their health effects|vauthors=Foster R, Williamson CS, Lunn J|year=2009|volume=34|pages=4–47|journal=Nutrition Bulletin|doi=10.1111/j.1467-3010.2008.01738.x|doi-access=free}}</ref><ref name="lockyer">{{cite journal|journal=Nutrition Bulletin|volume=41|issue=1|year=2016|pages=42–54|title=Coconut oil – a nutty idea?|vauthors=Lockyer S, Stanner S|doi=10.1111/nbu.12188|doi-access=free}}</ref>, va Kanada Dietologlar Tashkiloti kiradi<ref name=DoC>{{cite web | url = http://www.dietitians.ca/Nutrition-Resources-A-Z/Factsheets/Heart-Health/Heart-Healthy-Eating--Cholesterol.aspx | title = Heart Healthy Eating: Cholesterol | date = 2010-09-01 | access-date = 2013-07-05 | publisher = [[Dietitians of Canada]] | archive-url = https://web.archive.org/web/20130921060009/http://www.dietitians.ca/Nutrition-Resources-A-Z/Factsheets/Heart-Health/Heart-Healthy-Eating--Cholesterol.aspx | archive-date = 2013-09-21 | url-status = dead }}</ref>.

== Manbalar ==