As indicated from the obtained data, the final viscosity, peak viscosity and breakdownviscosity of the samples increased significantly with increasing the amount of sucrose, isomaltand maltodextrin. Earlier research has verified that disaccharides, such as sucrose and maltose,with a larger numbers of hydroxyl groups (per molar basis), produce a higher increase ofgelatinization temperature of starch than monosaccharides, including glucose, fructose andribose [