. 2021 Jul 5;10(7):1552. doi: 10.3390/foods10071552

Table 4.

Pearson correlation coefficients of the oat grain and heated oat flour properties.

Flour	L*	Hue	Chroma	Protein by NIT	Hectoliter Weight	Thousand Seed Weight	Hulls, Lab	Hulls, Mill
L*	0.51 **	-	0.44 *	-	-	-	-	-
a*	-	-	-	0.37 *	-	−0.56 **	0.41 *	−0.49 **
Hue	-	-	-	−0.43 *	-	0.48 **	−0.45 *	0.44 *
Starch	−0.44 *	−0.46 *	-	−0.84 **	0.42 *	0.57 **	-	-
Protein	0.37 *	0.47 **	-	0.96 **	−0.41 *	−0.46 *	-	-
Lipid	0.37 *	-	-	0.41 *	-	−0.63 **	-	-
SAFA	-	-	-	0.51 **	−0.38 *	−0.44 *	-	-
MUFA	0.55 **	-	-	0.44 *	-	−0.64 **	-	-
PUFA	−0.54 **	-	-	−0.53 **	-	0.67 **	-	37 *
Ash	0.40 *	0.52 **	-	0.59 **	-	−0.38 *	-	-
Total dietary fibre	-	-	-	0.49 **	-	−0.38 *	-	-
β-glucan	-	-	-	0.50 **	-	−0.38 *	-	-

** Correlation is significant at the 0.01 level (two-tailed). * Correlation is significant at the 0.05 level (two-tailed). Color values: L*, lightness; a*, red–green scale. NIT, near-infrared transmittance; lab, laboratory scale; mill, industrial milling scale; SAFA, saturated fatty acids; MUFA, monounsaturated fatty acids; PUFA, polyunsaturated fatty acids.