摘要：In this study, the rheological characteristics of batters added with grape seed powder were determined. Batters were prepared with the incorporation of different grape seed powder concentrations into the mixture of water, wheat flour, corn flour, salt, leavening agent and hdyroxyprophylmethylcellulose (HPMC). The apparent viscosity of samples was measured at constant temperature (15 °C) with a concentric type viscometer. The consistency coefficient and flow behavior index of batters were calculated by utilizing the empirical power law model. All samples showed a non-Newtonian pseudoplastic behavior and apparent viscosity decreased with increasing shear rate. The apparent viscosity values of samples decreased with increasing grape seed powder concentration. The flow behavior index of samples was in the range of 0.516-0.596 while the consistency coefficient changed in the range of 8.994-14.722 Pa.s respectively.
