Table 3.

Correlation coefficients between various characteristics (n = 16).

	PC	SC	SGS	RC	λmax	ΔHgel	T o	T p	T c	ΔHret	%R	PV	TV	BD	FV	SB
SC	−0.56 *
SGS	0.43	−0.25
RC	0.11	−0.08	0.02
λ max	0.32	−0.32	0.83 **	0.05
ΔHgel	0.39	−0.20	−0.26	0.01	−0.43
T o	−0.38	0.58 *	0.32	−0.21	0.34	−0.28
T p	0.86 **	−0.31	0.36	0.25	0.31	−0.34	0.97 **
T c	0.85 **	−0.36	0.51 *	0.18	0.46	−0.07	0.85 **	0.82 **
ΔHret	0.69 **	−0.06	−0.59 *	0.33	−0.52 *	0.25	−0.09	−0.13	−0.37
%R	−0.04	−0.27	−0.52 *	−0.34	−0.36	−0.16	0.01	0.00	−0.35	0.91 **
PV	0.10	−0.49 *	−0.85 **	−0.26	−0.60 *	−0.11	−0.22	−0.19	−0.54 *	0.65 **	0.73 **
TV	−0.25	−0.03	−0.70 **	−0.15	−0.51 *	−0.22	0.08	0.12	−0.34	0.65 **	0.76 **	0.92 **
BD	0.10	−0.21	−0.86 **	−0.18	−0.57 *	0.00	−0.49 *	−0.49 *	−0.67 **	0.54 *	0.58 *	0.92 **	0.70 **
FV	−0.56 *	0.13	−0.70 **	−0.10	−0.52 *	−0.22	0.08	0.12	−0.34	0.65 **	0.76 **	0.92 **	1.00 **	0.70 **
SB	0.10	−0.21	−0.60 *	−0.18	−0.43	−0.29	0.14	0.18	−0.31	0.60 *	0.73 **	0.84 **	0.95 **	0.61 **	0.95 **
P temp	0.86 **	−0.54 *	0.29	−0.06	0.34	−0.43	0.72 **	0.70 **	0.37	0.10	0.27	−0.01	0.33	−0.34	0.33	0.43

PC, protein content; SC, starch content; SGS, starch granule size; RC, relative crystallinity; λmax, maximum wavelength; PV, peak viscosity; TV, trough viscosity; BD, breakdown viscosity; FV, final viscosity; SB, setback viscosity; P_temp, pasting temperature; ΔH_gel, gelatinization enthalpy; T_o, onset temperature; T_p, peak gelatinization temperature; T_c, conclusion temperature; ΔH_ret, retrogradation enthalpy; %R, retrogradation percentage. * Correlation is significant (p < 0.05). ** Correlation is significant (p < 0.01).