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The effects of three milk protein ingredients, sodium caseinate (NaCAS), whey protein isolate (WPI) and skim milk powder (SMP), on the swelling and leaching behaviour of normal and waxy rice starch solutions, during the early stages of pasting, were investigated. It was found that the swelling onset temperature for both starches was increased by NaCAS and SMP but was not affected by WPI. Furthermore, onset temperature determined by the swelling measurements was lower than the onset temperature determined from viscosity measurements. However, the calculated viscometric onset temperature, using the Maron-Pierce equation and the results of the swelling measurements, was found to be in very good agreement with the measured viscometric onset temperature. This study also showed that the quantity of leached polysaccharides during the early stages of starch pasting was very small, indicating that significant leaching of polysaccharides during pasting primarily occurs after the breakup of the sheared starch granules.Starch/Stärke 59 (2007) 379-387 379 Recently, Noisuwan et al. [13] investigated the effect of the addition of NaCAS, WPI and skim milk powder (SMP) on the pasting behaviour of normal and waxy rice starches, and found that all three milk protein ingredients affected markedly and differently the pasting behaviour of the two rice starches. In the case of normal rice starch, SMP and NaCAS shifted the temperature of the peak viscosity to higher temperatures, whereas WPI reduced the temperature of the peak viscosity. For waxy rice starch, SMP, NaCAS and WPI increased the temperature of the peak viscosity. In addition, although the gelatinisa-