Table 4.

Pearson correlation coefficients between starch characteristics and compressive force required for 20% strain for rice gels prepared under various cooking conditions

	Twofold weight of water				Threefold weight of water				Fourfold weight of water
	0 day	1 day	3 days	5 days	0 day	1 day	3 days	5 days	0 day	1 day	3 days	5 days
25°C
Apparent amylose	0.69	0.46	0.30	0.23	0.70	0.01	0.04	0.09	0.40	0.65	0.72	0.35
DP6‐12	0.16	−0.77*	−0.89**	−0.90**	0.34	−0.93**	−0.96**	−0.98**	0.43	0.53	−0.31	−0.83*
DP13‐24	0.12	0.71	0.49	0.52	0.21	0.03	0.10	0.22	−0.17	0.11	0.36	0.22
DP25‐36	−0.03	0.50	0.67	0.62	−0.22	0.93**	0.90**	0.88**	−0.12	−0.47	0.31	0.75
75°C
Apparent amylose	0.62	0.23	0.21	0.26	0.72	0.01	0.16	0.16	0.53	0.19	0.25	0.06
DP6‐12	−0.02	−0.94**	−0.96**	−0.92**	0.27	−0.92**	−0.97**	−0.97**	0.41	−0.83*	−0.92**	−0.92**
DP13‐24	0.23	0.49	0.40	0.52	0.37	0.00	0.39	0.39	0.24	0.10	0.32	0.04
DP25‐36	0.16	0.74	0.77*	0.68	−0.23	0.93**	0.80*	0.80*	−0.30	0.85*	0.81*	0.90**

DP: degree of polymerization.

*^,**Indicate significance at 0.01–0.05 and <0.01, respectively.