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. 2020 Nov 26;9(12):1749. doi: 10.3390/foods9121749

Figure 3.

Figure 3

PCA of novel sorghum lines, normal sorghum types, and teff and their injera textural quality attributes of (a) freshly prepared injera, (b) stored injera (2 days at 5 °C), (c) stored injera (4 days at 5 °C); (A) Sorghum line PC scores. NWND, non-waxy-normal protein digestibility; NWHD, non-waxy-high protein digestibility; hWND, heterowaxy-normal protein digestibility; WND1, WND2, and WND3, waxy-normal protein digestibility lines 1, 2, and 3; WHD1 and WHD2, waxy-high protein digestibility lines 1 and 2; wNTS, white non-tannin sorghum; RNTS, red non-tannin sorghum; RTS, red tannin sorghum; (B) Textural attribute PC loadings. Softness-1 (by hand touch), softness-2 (in-mouth sensation), flexibility, rollability, stickiness, sponginess-1 (by hand), sponginess-2 (in-mouth), chewiness, breakability, and grittiness.