Suitable varieties and conditions for the production of khalal matbuukh (in Iraq)
1983
Yousif, A.K. | Hassan, H.K. | Abdelrida, H. | Habib, G. (Agricultural and Water Resources Research Centre, Baghdad (Iraq))
Experiments were carried out to study the possibility of preparing khalal matbuukh (cooking of dates at khalal stage) from Zahdi, Sayer, Chibchab and Braim varieties. Results of the physical study revealed that khalal matbuukh prepared from Zahdi was better than that of Chibchab or Braim dates form point of view of taste, colour, average fruit weight loss and pulp ratio. Results of scoring difference test revealed that cooking for 30-45 min. was the proper time since it produced khalal matbuukh with desirable texture, appearance and eating quality
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