Pekmez, 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 21°C 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.