Honey is a sweet substance with therapeutic value that can be adulterated very easily with cheap sweeteners. It contains water which is the second major constituent of honey, varying from 17 to 20% depending on the botanical origin, geographical region, etc. Therefore, the flow property of honey has become one of the important parameters that determine the quality of honey. In the present study, the rheological characteristics of six honey samples adulterated with different concentrations of jaggery syrup were determined. The viscosity of these samples was measured using a rotating rheometer with parallel plate geometry. Different modes and parameters were chosen to measure the rheological properties, i.e., constant stress, temperature gradient, shear rate ramp with variable shear rate and oscillatory measurements. The viscosity of the honey samples as well as the adulterated samples was determined based on the temperature and the adulteration percentage. All honey samples behaved like a non-Newtonian fluid. The viscosity increases linearly with increasing adulteration concentration. The dependence of viscosity on temperature was evaluated using the Arrhenius model. Honey has high viscosity at low temperatures and high concentration of adulteration. Viscosity ranged from 2.48 to 4.80 Pas as adulteration increases from 5% to 30%. The viscosity of honey for a 30% adulteration sample was 4.80 Pas. Oscillatory tests were carried out to determine the possible effect of storage duration on different honey samples. Adulteration has been found to decrease the shelf life of honey as samples will take less time to solidify. Thus, rheology can be considered as one of the important parameters in determining the quality of honey.Keywords: India...... middle of paper ......as the crystallization of honey depends on the origin botany, temperature and storage. time28.The present study aims to investigate the rheological characteristics of honey samples adulterated with jaggery at different concentrations. Jaggery is commonly available in North India, also known as Gur. Jaggery consists of 30 to 35 g/100 g of water, 40 to 60 g/100 g of sucrose, 15 to 25 g/100 g of invert sugars and trace elements29. Its addition in honey changes the viscosity. The dynamic rheology of honey varies with adulteration, indicating the viscous and elastic behavior with respect to time on different jaggery adulterated honey samples. The objective of the present work is therefore to study the effect of jaggery adulteration on the rheological behavior of honey. The honey samples studied were prepared by mixing honey with jaggery syrup having the same Brix value as honey..