The viscosity versus shear rate values revealed the shear thinning
behaviour of all the muffin batters, in other words, theviscosity decreased as the shear rate increased. In the shear rate range studied, the results showed good fit to the Ostwald deWaele
model.
The consistency index (K) and flow index (n) values are shown in Table 2.
For levels of sucrose replacement higher than50%, a slight but not significant decrease in K was found.
The flow index values were significantly affected: as the level of sucrose replacement rose, an increase in n was found (values increasingly closer to 1), revealing a simpler structure with more nearly Newtonian behaviour (values of n ¼ 1).