Yilmaz, Mustafa T.Sert, DurmusKarakaya, Mustafa2020-03-262020-03-2620091094-29121532-2386https://dx.doi.org/10.1080/10942910801995598https://hdl.handle.net/20.500.12395/23836Pekmez, known also as grape molasses, was spray dried in the laboratory-type pilot drying unit to obtain pekmez powder. The flow characteristics of diluted pekmez powder (DPP), wheat starch (WS), and some hydrocolloids (locust bean gum, LBG; gum tragacanth, GT, and guar gum, GG) systems in double- or triple-mixed combinations were studied. The empirical power law model fitted the apparent viscosity-rotational speed data. DPP-gum and WS-gum mixed solutions exhibited a shear-thinning behaviour at 21C with flow behaviour index (n) values of 0.88 n 0.94 and 0.17 n 0.32, respectively. WS-gum mixed solutions showed high shear-thinning behaviour with the highest consistency index (k = 49.93-214.24 Pa sn). However, DPP-WS and DPP-WS-gum mixed solutions at the same temperature exhibited the shear-thickening behaviour with flow behaviour index (n) values of 1.02 n 1.07.en10.1080/10942910801995598info:eu-repo/semantics/openAccessPekmez powderWheat starchHydrocolloidsApparent viscosityShear-thinningShear-thickeningArticle123691704Q2WOS:000265653100020Q3