Table 2.

Correlation matrix of sensory attributes

	Brown	Surface	Set	Soft	Smooth	Chewy	Sticky	Cooked	Jaggery	Carda	Sweet	OQ
Brown	1.00
Surface	0.53	1.00
Set	0.62	0.96	1.00
Soft	0.82	0.16	0.39	1.00
Smooth	0.39	0.84	0.87	0.21	1.00
Chewy	0.12	0.02	0.21	0.40	0.02	1.00
Sticky	−0.26	−0.87	−0.70	0.24	−0.70	0.40	1.00
Cooked	−0.90	−0.70	−0.80	−0.75	−0.69	−0.01	0.44	1.00
Jaggery	−0.75	−0.74	−0.63	−0.25	−0.45	0.24	0.74	0.68	1.00
Carda	0.61	0.39	0.49	0.54	0.29	0.73	−0.06	−0.42	−0.43	1.00
Sweet	−0.73	−0.92	−0.86	−0.30	−0.69	0.19	0.84	0.81	0.91	−0.34	1.00
OQ	0.15	0.91	0.78	−0.26	0.75	−0.13	−0.94	−0.36	−0.58	0.16	−0.75	1.00