The Power Law model gave a good fit with the data (R2 > 0.99) and was used to calculate the flow behavior index (n) and consistency index (K) of different ice cream samples. As in the case of the apparent viscosity, the addition of TG increased the consistency index, especially in the sample IC4-TG (Table 3) as result of the aggregation of proteins and increased protein polymerization catalyzed by TG, without altering the chemical characteristics of the ice cream (Table 1).