Table 6. Pearson correlation test between acceptability and properties of rice noodles.

Chemical composition	Coefficient value
Crude fat	−0.527
Crude fiber	−0.364
Crude protein	−0.260
Carbohydrate	0.405
Amylose content	0.226
Pasting properties of rice noodle powder	Coefficient value
Peak viscosity	0.661
Trough viscosity	0.661
Breakdown viscosity	0.567
Final viscosity	0.777*
Setback viscosity	0.782*
Cooking properties of rice noodles	Coefficient value
Cooking time	−0.619
Cooking loss	−0.453
Rehydration	−0.614
Texture properties of rice noodles	Coefficient value
Tensile strength	0.387
Extensibility	0.072
Hardness	−0.758*
Adhesiveness	−0.551
Cohesiveness	−0.264
Gumminess	−0.523
Springiness	−0.196
Chewiness	−0.501

Notes.

^*Correlation is significant at 0.05 level (2-tailed). Coefficient values; +1 = a positive relationship, −1 = a negative relationship, and 0 = no relationship exists.