Processing | Coefficient | Moisture | Amylose | Total Starch | RDS | SDS | RS |
r | −0.42 | −0.25 | 0.02 | 0.43* | 0.11 | −0.01 | |
Retrograded | p (2 tailed) | NS | NS | NS | 0.017 | NS | NS |
r | −0.74 | −0.09 | −0.34 | 0.84*** | −0.38 | −0.39 | |
Reheated | p (2 tailed) | <0.001 | NS | NS | <0.0001 | 0.03 | 0.02 |
r | −0.58 | −0.01 | 0.28 | 0.79*** | −0.27 | −0.13 | |
Baked | p (2 tailed) | 0.019 | NS | NS | <0.001 | NS | NS |
r | −0.51 | −0.55 | 0.15 | 0.74*** | −0.33 | −0.37 | |
Microwaved | p (2 tailed) | 0.043 | 0.001 | NS | <0.0001 | NS | 0.037 |