The present research investigated the aggregation behaviors of different levels (4, 8 and 12%) of incorporation of sucrose, isomalt and maltodextrin to pre or post- ultrasonication (400 W, 10 min at 60 °C) by fourier transform infrared spectroscopy (FTIR), microstructure by scanning electron microscopy (SEM), water absorption, pasting by rapid visco analysis (RVA), and thermal by differential scanning calorimetry (DSC). FTIR results showed that the aggregation process between polyol and starch after ultrasonication is more effective than before ultrasonication owning to more hydroxyl groups of polyols are engaged with the hydrogen bonds of starch which is more pronounced peaks at 1500–1750 cm⁻¹, 1700–2700 cm⁻¹ and 3000–3700 cm⁻¹. These findings are in line with the results from SEM analysis. The spots, deformations and cross-linking created by the polyols were more significant after ultrasound assisted pregelatinizion. Impact intensity of polyol on starch granule was reduced in the following order: isomalt > sucrose > maltodextrin. RVA profiles showed that through the incorporation of polyols after sonication, were higher in samples pregelatinized in comparison with those before sonication.

本研究通过傅立叶变换红外光谱（FTIR）研究了蔗糖，异麦芽酮糖醇和麦芽糊精在超声处理前后（400 W，60°C 10分钟）掺入蔗糖，异麦芽酮糖醇和麦芽糊精的不同水平（4％，8％和12％）的聚集行为。 ），通过扫描电子显微镜（SEM）的微观结构，吸水率，通过快速粘度分析（RVA）进行的粘贴以及通过差示扫描量热法（DSC）进行的热分析。FTIR结果表明，超声后多元醇和淀粉之间的聚合过程比超声拥有到多元醇的多羟基基团在一五零零年至1750年厘米的淀粉，其是更明显的峰的氢键被接合之前更有效^-1，1700年至2700年cm ^-1和3000–3700 cm ^-1。这些发现与SEM分析的结果一致。超声辅助预糊化后，多元醇产生的斑点，变形和交联更为显着。多元醇对淀粉颗粒的冲击强度按以下顺序降低：异麦芽酮糖>蔗糖>麦芽糊精。RVA曲线表明，通过超声处理后掺入多元醇，预糊化的样品与超声处理前相比更高。