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. 2015 Dec 23;4(4):623–635. doi: 10.1002/fsn3.325

Table 8.

Correlations between chemical and pasting properties of sweet potato flour

Chemical property	Peak viscosity (RVU)	Trough (RVU)	Break down viscosity (RVU)	Final viscosity (RVU)	Set back viscosity (RVU)	Peak time (min)	Pasting temperature (⁰C)
Moisture content	.284^**	.326^**	.049	.337^**	.292^**	.038	−.401^**
Protein	.072	.191^*	−.026	.165^*	.166^*	.351^**	.467^**
Fat	−.375^**	−.340^**	−.260^**	−.362^**	−.352^**	−.032	.240^**
Fiber	−.268^**	−.136	−.311^**	−.173^*	−.187^*	.231^**	.337^**
Ash	−.047	−.062	.122	−.067	−.007	.418^**	.728^**
Carbohydrate	.042	−.099	.158^*	−.069	−.057	−.375^**	−.390^**
Starch	−.111	−.224^**	.157^*	−.190^*	−.099	.161^*	.457^**
Amylose	.077	.049	.027	.060	.041	−.244^**	−.360^**
Fructose	−.008	−.135	.196^*	−.102	−.042	−.112	.028
Glucose	−.115	−.298^**	.209^**	−.297^**	−.263^**	−.182^*	.056
Sucrose	−.334^**	−.328^**	−.240^**	−.269^**	−.183^*	−.047	.065
Total `sugar	−.340^**	−.403^**	−.136	−.342^**	−.241^**	−.109	.080
TTA	.048	−.011	.210^**	.008	.079	.185^*	.385^**

TTA, Total Titratable Acidity.

*Correlation is significant at P < 0.05.

**Correlation is significant at P < 0.01.