Table 5.
Pearson correlations of cooking time, water absorption and sensory analysis of boiled yam.
Cooking time | S-Hardness | S-Chewiness | |
---|---|---|---|
Cooking time | |||
S-Hardness | –0.167 | ||
S-Chewiness | –0.172 | 0.186 | |
Water absorption | 0.276 | 0.144 | 0.432∗ |
Significant at p<= 0.05, S-hardness: sensory hardness, S-chewiness: sensory chewiness.