Table 2.
Correlation coefficient1 between carbohydrate composition, apparent viscosity, and water solubility index (WSI)
| Physical property | ||||
|---|---|---|---|---|
| Carbohydrate fraction | Peak viscosity2 | Consume viscosity3 | Final viscosity4 | WSI |
| Simple sugars5 | −0.992 (0.008) | −0.992 (0.008) | −0.992 (0.008) | 0.998 (0.002) |
| Total dietary fibre | −0.852 (0.148) | −0.854 (0.146) | −0.854 (0.146) | 0.935 (0.065) |
| Starch | 0.995 (0.005) | 0.996 (0.004) | 0.996 (0.004) | −0.995 (0.005) |
1
Cell content: Pearson correlation coefficient (P-value) using all the formulations.
2
Maximum apparent viscosity during heating or the heating/holding phase during Rapid Visco Analyser (RVA) test.
3
Viscosity corresponding to approximately 45°C.
4
Viscosity during storage, recorded at 25°C.
5
Sum of maltose, sucrose, free glucose, and fructose.