This research aimed to study the effect of different levels of pistachio green hull (40–60%) and pectin (0–0.4%) on the flow characteristics of pistachio green hull’s marmalade. It was found that pistachio hull’s marmalade behaved as a pseudo-plastic fluid. Seven models were used to describe timeindependent behavior of samples. To evaluate the ability of this models, two statistical parameters namely; R2 and root mean square error were used and finally power-law model was found to be the most appropriate to fit the flow curves of pistachio hull’s marmalade. Overall, the results showed that increasing the percent of pistachio hull increased the consistency coefficient in the range of 1.9–121 Pa·sn and apparent viscosity in the range of 0.67–7.95 Pa·s, whereas it decreased the flow behavior index in the range of 0.82–0.28. The change of flow behavior index and consistency coefficient with pectin did not follow a descriptive trend.

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