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

Table 5.

Correlation matrix of textural properties of the freshly prepared and 2- and 4-day stored sorghum injera measured by the descriptive sensory panel and by instrumental texture analysis (stress and strain).

Soft-1 Flexibility Rollability Stickiness Spongy-1 Chewiness Soft-2 Breakability Grittiness Dry MF Stress Strain
Fresh injera
Flexibility 0.600 *
Rollability 0.584 * 0.961 **
Stickiness 0.555 ns 0.106 ns 0.103 ns
Spongy-1 0.650 * 0.579 * 0.535 ns 0.001 ns
Chewiness 0.479 ns 0.805 ** 0.893 ** −0.070 ns 0.437 ns
1 Soft-2 0.940 ** 0.675 * 0.670 * 0.347 ns 0.688 * 0.640 *
Breakability 0.454 ns 0.305 ns 0.396 ns −0.034 ns 0.562 ns 0.445 ns 0.599 *
Grittiness −0.605 * −0.479 ns −0.412 ns −0.629 * −0.335 ns −0.158 ns −0.386 ns 0.192 ns
Dry MF −0.691 * −0.608 * −0.509 ns −0.282 ns −0.800 ** −0.317 ns −0.680 * −0.336 ns 0.365 ns
Stress −0.729 ** −0.373 ns −0.445 ns −0.505 ns −0.071 ns −0.400 ns −0.690 * −0.270 ns 0.411 ns 0.121 ns
Strain 0.725 ** 0.618 * 0.633 * 0.456 ns 0.404 ns 0.460 ns 0.714 ** 0.141 ns −0.590 * −0.417 ns −0.750 *
Spongy-2 0.501 ns 0.523 ns 0.494 ns −0.153 ns 0.895 ** 0.405 ns 0.592 * 0.701 * −0.223 ns −0.576 * −0.026 ns 0.273 ns
Two-days stored
Flexibility 0.791 **
Rollability 0.741 ** 0.987 **
Stickiness −0.010 ns −0.374 ns −0.376 ns
Sponginess 0.935 ** 0.886 ** 0.867 ** −0.230 ns
Chewiness 0.154 ns 0.302 ns 0.344 ns −0.482 ns 0.362 ns
Soft-2 0.946 ** 0.813 ** 0.770 ** −0.164 0.957 ** 0.383 ns
Breakability −0.613 * −0.647 * −0.690 * 0.070 ns −0.648 * −0.091 ns −0.494 ns
Grittiness −0.723 ** −0.639 * −0.619 * 0.208 ns −0.699 * −0.311 ns −0.706 * 0.663 *
Dry MF −0.132 ns −0.204 ns −0.263 ns 0.183 ns −0.172 ns −0.356 ns −0.053 ns 0.661 * 0.426 ns
Stress −0.718 ** −0.571 ns −0.483 ns −0.007 ns −0.552 ns 0.188 ns −0.616 * 0.478 ns 0.744 ** 0.020 ns
Strain 0.948 ** 0.827 ** 0.773 ** −0.123 ns 0.870 ** 0.205 ns 0.900 ** −0.570 ns −0.787 ** −0.168 ns −0.779 **
Spongy-2 0.583 * 0.655 * 0.705 * −0.035 ns 0.636 * 0.367 ns 0.669 * −0.505 ns −0.402 ns −0.157 ns −0.300 ns 0.579 *
Four-days stored
Flexibility 0.402 ns
Rollability 0.348 ns 0.961 **
Stickiness −0.262 ns −0.612 * −0.548 ns
Sponginess 0.911 ** 0.526 ns 0.514 ns −0.484 ns
Chewiness 0.604 * 0.748 ** 0.692 * −0.726 ** 0.660 *
Soft-2 0.950 ** 0.386 ns 0.367 ns −0.282 ns 0.854 ** 0.669 *
Breakability −0.146 ns 0.112 ns −0.043 ns 0.107 ns −0.274 ns −0.047 ns −0.236 ns
Grittiness −0.732 ** −0.395 ns −0.354 ns 0.328 ns −0.721 ** −0.283 ns −0.604 * 0.144 ns
Dry MF −0.289 ns 0.340 ns 0.299 ns −0.357 ns −0.108 ns 0.148 ns −0.289 ns 0.531 ns 0.175 ns
Stress −0.733 ** −0.445 ns −0.518 ns −0.015 ns −0.640 * −0.392 ns −0.742 ** 0.253 ns 0.633 * 0.443 ns
Strain 0.735 ** 0.694 * 0.697 * −0.401 ns 0.694 * 0.820 ** 0.793 ** 0.023 ns −0.423 ns 0.110 ns −0.694 *
Spongy-2 0.274 ns 0.256 ns 0.263 ns −0.162 ns 0.295 ns 0.334 ns 0.376 −0.171 ns −0.128 ns 0.399 ns −0.124 0.452 ns

Two tailed correlation significant (indicated in bold) at * p < 0.05, ** p < 0.01, and *** p < 0.001 and ns, not significant. Soft-1, softness measured by hand tactile feel; Soft-2, softness measured in mouth; Spongy-1, sponginess measured by hand tactile feel; Spongy-2, sponginess measured in mouth; Dry MF, dry mouthfeel.