Table 5.

Pearson correlation coefficients of characteristics of sweet potato cultivars, flesh, raw powders, and starches

Samples	Moisture content	Starch content	Apparent amylose content	WBC	AIS	α-Amylase activity	β-Amylase activity	SPpowder/peak	Raw/hardness	Cooked/hardness	(Cooked/raw hardness) * 100
Moisture content	–	− 0.74**	− 0.61**	0.20	− 0.78**	0.40	− 0.16	− 0.83**	0.62**	− 0.27	− 0.49*
Starch content		–	0.28	− 0.32	0.83**	− 0.56*	− 0.02	0.83**	− 0.58**	0.42	0.64**
Apparent amylose content			–	0.20	0.37	− 0.25	− 0.27	0.39	− 0.44	0.26	0.44
WBC				–	− 0.51*	0.38	0.25	− 0.44	0.12	− 0.58**	− 0.47*
AIS					–	− 0.58**	0.08	0.81**	− 0.54*	0.59**	0.75**
α-Amylase activity						–	0.61**	− 0.60**	0.08	− 0.42	− 0.48*
β-Amylase activity							–	− 0.14	− 0.03	− 0.02	− 0.13
SPpowder/peak								–	− 0.66**	0.33	0.56*
Raw/hardness									–	− 0.06	− 0.43
Cooked/hardness										–	0.91**
(Cooked/raw hardness) * 100											–

*p < 0.05

**p < 0.01

AIS means alcohol insoluble solid

WBC means water binding capacity