MSM Travel & Tours

satu inisiatif JK Dakwah Majlis Syura Muslimun (MSM) UK/Eire

Kurma dan pelbagai istilah (Tamar, rutab, khalal dan kimri)

Ziarah ke ‘Dusun’ Kurma di Madinah.

Salah satu destinasi ziarah Madinah adalah lawatan ke ladang kurma yang mana terletak ditengah-tengah ladang tersebut kedai menjual kurma serta produk kurma perbagai jenis. Kedai ini dikendalikan sepenuhnya oleh sahabat-sahabat kita dari Indonesia. Boleh saja berkomonukasi dalam bahasa melayu. Teh atau ‘shai’ juga disediakan percuma di kedai ini untuk semua pengunjung.

Pokok kurma

Bagi yang tidak mengetahui kepelbagaian istilah kurma, disertakan petikan dari artikel yang ditulis oleh seorang professor dari Sultan Qaboos University di Oman.

Developmental Stages of Dates in Relation to Nutritional Properties

A good quality date drupe is a delicious fruit with a sweet taste and a fleshy mouthfeel. This is a high-energy food containing sugars and fibre thus being suitable for both people and livestock. To come to this state, the fruit pass through several separate stages of maturity, traditionally described by changes in colour, texture and taste/flavour. Green dates (Arabic kimri) contain maximum moisture and are firm in texture. At the second stage (Arabic khalal), dates begin to lose moisture and in parallel accumulate considerable quantities of sugar. In the third stage (Arabic rutab), loss of moisture is accelerated and the fruit becomes softer in texture. In the final mature stage (Arabic tamar), the fruit contain the least amount of moisture and maintain a soft texture and a sweet taste. In line with the dietary requirements of the modern consumer, dates are a good fiber provider (about 6.5%), contain brown sugar (70%) and they have a negligible fat content. Dietary fibre mainly consists of polysaccharides like cellulose and pectin, and insoluble proteins. The digestive process of humans is unable to metabolize fiber, which is excreted taking up malignant tumors. In mature dates, sucrose converts into invert sugar, which is a mixture of glucose and fructose. Sugars are in unrefined form and stock up healthy fibre, vitamins and minerals in the fruit. The high levels of sugar bind moisture effectively thus preserving the fruit by preventing bacterial growth. In addition, dates contain seven vitamins and eleven minerals whose importance as a dietary supplement was appreciated by the desert people who, for thousands of years, ate dates with goat or camel milk as a complete sustenance. Finally dates have tannins which are made mainly of polyphenols and in lesser amounts of flavone. These are responsible for the dark colour of dates in the post-harvest period.

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