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