Abstract: The effects of glucose,fructose,maltose and sucrose on the rheological properties of starch made from rice starch were investigated by using a Rapid Visco Analyzer.The results showed that the peak viscosity of the decreased with increasing sugar content.The end-point viscosity,viscosity of the hot pulp and setback of viscosity profile were significantly decreased with increasing glucose,fructose or maltose.No apparent effect on the viscosity of the hot pulp was observed when sucrose was added.The starch broke down significantly with the addition of glucose or fructose.On the other hand,maltose caused viscosity decrease initially but was followed by an increase, while sucrose brought about a significant decrease in viscosity.Pasting temperature of the rice starch increased significantly with the sugar addition.The results provided the basic information for the applications of sugars in mixing with rice starch for starch-making.