Pregelatinized (PG) starches are extensively used in food products which are processed at low temper-ature, to increase viscosity and offer a desirable texture. The functional properties of PG starch can beinfluenced by other constituents used in food matrices. Therefore the main purpose of this study wasto investigate the effects of different levels of sucrose and glucose (0, 10, 20, 30 and 40% of dry starchweight basis) as two common sweeteners on drum dried pregelatinized maize starch. Samples werecharacterized by light microscopy, water absorption, syneresis, cold paste viscosity, texture and turbid-ity measurements. The results indicated that the amount of leached glucose chains to the aqueous phase,water absorption, viscosity and mechanical properties increased when increasing the sugar concentra-tion while, syneresis and turbidity decreased. However, these effects were more obvious in samplescontaining sucrose than those with glucose.

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