Oliiviõliga praadimine

Is extra virgin olive oil suitable for frying dishes?

Praadimine on üks väheseid omadusi, mis on ühine kogu Vahemere piirkonnale, olgu see siis Euroopa, Aasia või Aafrika, ning kolmele praktiseeritavale religioonile – kristlusele, moslemi ja juudi omale. See on üks vanimaid toiduvalmistamise meetodeid.

Hiljutised uuringud on näidanud, et praadimine on organismile kasulik, eriti füsioloogilisest vaatepunktist. Seetõttu on see levinud piirkondadesse, kus see varem nii populaarne polnud. See, kas praetud toit seeditakse kergesti või koormab maod palju, sõltub suurel määral kasutatava õli tüübist, õli temperatuurist ja toidu praadimise viisist. Tervete isikute ja seedetrakti probleemidega (gastriit, haavand, maksa- ja sapiteede häired) patsientidega läbi viidud uuringud on näidanud, et oliiviõlis praetud toidu ja nende haiguste vahel ei ole seost.

The alteration undergone by vegetable oils when heated for frying is quicker and more atty acids (seed oils), and the higher the initial acidity of the oil (it is more stable if it has a high content of natural antioxidants – vitamin E). This alteration also varies according to temperature and length of time heated, number of times used, manner of frying (in continuous frying it changes less), and the type of food being fried (frying fish, especially oily fish, increases the polyunsaturated acid content of the oil, facilitating its decomposition).

Extra Virgin Olive Oil is ideal for frying. Õigetes temperatuuritingimustes, ilma ülekuumenemiseta, ei toimu selles olulisi struktuurimuutusi ja see säilitab oma toiteväärtuse paremini kui teised õlid, seda mitte ainult antioksüdantide, vaid ka kõrge oleiinhappesisalduse tõttu. Selle kõrge suitsemistemperatuur (210 °C) on oluliselt kõrgem kui ideaalne temperatuur toidu praadimiseks (180 °C). Madalama kriitilise punktiga rasvad, näiteks mais ja või, lagunevad sellel temperatuuril ja moodustavad mürgiseid tooteid.

Another advantage of using olive oil for frying is that it forms a crust on the surface of the food that impedes the penetration of oil and improves its flavour. Food fried in olive oil has a lower fat content than food fried in other oils, making olive oil more suitable for weight control. Olive oil, therefore, is the most suitable, the lightest and the tastiest medium for frying.

Extra Virgin Olive Oil goes further than other oils, and not only can it be re-used more often than others, it also increases in volume when reheated, so less is required for cooking and frying.

Kuumutatud oliiviõli seeditavus ei muutu isegi siis, kui seda mitu korda praadimiseks uuesti kasutada.

Olive oil should not be mixed with other fats or vegetable oils and should not generally be used more than four or five times.

The oil used for frying should always be hot; if it is cold the food will soak up the oil.

Frittimisel peaks pannil alati olema palju õli. Väikese koguse õli kasutamisel ei kõrbe see mitte ainult kergemini, vaid praaditav toit on pealt alaküpsetatud ja alt üleküpsetatud.

FRYING TEMPERATURES of Extra Virgin Olive Oil (EVOO)

When heated, olive oil is the most stable fat, which means it stands up well to high frying temperatures. Its high smoking point (210º C) is well above the ideal temperature for frying food (180º C). The digestibility of olive oil is not affected when it is heated, even when it is re-used several times for frying.

TEMPERATURE  – TYPE OF FOOD

Keskmine (130–145 °C)

Kuum (155–170 °C)

Väga kuum (175–190ºC)

TOIDU TÜÜP

Kõrge veesisaldus: köögiviljad, kartulid, puuviljad…

Või, jahu või riivsaiaga kaetud, moodustades kooriku

Väikesed, kiiresti praetud: väikesed kalad, kroketid

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Frying in Virgin Olive Oil Adds Healthy Compounds, Researchers Find

New research reveals that deep fry­ing cer­tain foods, such as French fries, with vir­gin olive oil, may enhance their nutri­tional pro­file. According to a new study pub­lished in Food Chemistry, dur­ing the fry­ing process, some of the healthy prop­er­ties of vir­gin olive oil are absorbed by the food.

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Evolution of the metabolic profile of virgin olive oil during deep-frying: Assessing the transfer of bioactive compounds to the fried food

Deep-frying in virgin olive oil (VOO) is favorable due to its desirable composition and high content of bioactive compounds that can be transferred to fried food. The main goal of this work was to investigate the evolution of VOO metabolic profile during consecutive deep-frying cycles and assess the transfer of metabolites to French fries. The evolution of 56 compounds was monitored by two complementary liquid chromatography methods, using mass spectrometry, diode array, and fluorescence detectors. Sterols and lignans were remarkably stable (greater than 70 % retention in frying oil). Seven out of the ten compounds’ classes identified in the oil were transferred to the fried food.

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Dispelling the Myths of Frying with Olive Oil

Most peo­ple know that olive oil has many health ben­e­fits and that using it in low-heat cook­ing and for fin­ish­ing enhances the fla­vors in foods, but what about high-heat cook­ing like fry­ing? A recent study revealed that fry­ing veg­eta­bles in extra vir­gin olive oil was actu­ally health­ier than boil­ing them. It makes sense: Not only do you get to keep the nutri­ents in the veg­gies instead of pour­ing them down the drain, but the olive oil helps your body absorb them (not to men­tion pack­ing quite a few help­ful com­po­nents of its own, like can­cer-fight­ing polyphenols).

Oliiviõli hulgimüük – oliiviõli hulgimüüjad ja edasimüüjad

CRITIDA BIO CRETAN OLIVE OIL – Kvaliteetsete Kreeta kulinaarsete toodete tootja: Meie toiduaineid eksporditakse üle maailma enam kui 40 riiki alates 1998. aastast – Liitu meiega!

Oleme sajandeid vana pereettevõte (asutatud 1912), mis toodab EVOO oliiviõli Kreeta saarel Kreekas. Meie esmaklassilist Kreeta ekstra neitsioliiviõli ja kulinaarseid toiduaineid eksporditakse enam kui 40 riiki üle maailma hoolikalt valitud partnerite võrgustiku kaudu. VÕTA MEIEGA ÜHENDUST JA OLE MEIE JÄRGMINE VÄÄRTUSLIK ÄRIPARTNER! Ekstra neitsioliiviõli (EVOO) – mahe (BIO) ekstra neitsioliiviõli (mahe EVOO) – Kreeka lauaoliivid – palsamiäädikad – delikatessid – kõik Kreeta, Kreeka tooted.

Liitu meiega ja saa oliiviõli tarnijaks / hulgimüüjaks!