Figures & data
Table 1. Average Soluble Solid Content of Milk, Dibbs, and Milk-Dibbs Drinks at Different Mixes
Table 2. Rheological Parameters (Consistency Index (K) and Flow Behavior Index (n)) of Milk and Dibbs at Temparatures (5 to 65°C) for Different Date Cultivars
Table 3. Rheological Parameters (Consistency Index (K) and Flow Behavior Index (n)) of the Milk-Dibbs Drink at Different Dibbs Concentrations (2.5 to 15 mL Dibbs/100 mL Milk) at Temperatures (5 to 65°C)
Figure 1. Flow behavior of milk at different temperatures.
Figure 2. Flow behavior of Sukkari dibbs at different temperatures.
Figure 3. A comparison of the flow behavior for milk and dibbs of different date cultivars at 5 and 65°C.
Figure 4. A comparison of the flow behavior for milk, dibbs, and milk-dibbs drinks at different added dibbs of Sukkari cultivar at 5°C.
Figure 5. A comparison of the flow behavior for milk, dibbs, and milk-dibbs drinks of Sukkari cultivar at 65°C.
Figure 6. The influence of date cultivar and temperature on the rheological behavior of milk-dibbs drink at 7.5 (mL dibbs/100 mL milk).
Figure 7. Apparent viscosity as influenced by added dibbs of milk-dibbs drinks at different temperatures for Khlass cultivar at 100 s−1.
Figure 8. Apparent viscosity as influenced by added dibbs of milk-dibbs drinks at different temperatures for Nubot Seif cultivar at 100 s−1.
Figure 9. Apparent viscosity as influenced by added dibbs of milk-dibbs drinks at different temperatures for Sukkari cultivar at 100 s−1.
