Starch content To Tp ΔH ΔT1/2 PTemp PV FV BV SV hardness cohesiveness springiness To 0.466                         Tp 0.464 0.994**                       ΔH -0.564 -0.845** -0.832**                     ΔT1/2 0.044 0.232 0.329 -0.011                   PTemp -0.309 0.165 0.170 -0.058 0.139                 PV 0.311 0.443 0.421 -0.228 -0.117 -0.565               FV 0.340 0.506 0.509 -0.299 0.104 -0.571 0.948**             BV 0.261 0.409 0.374 -0.215 -0.238 -0.532 0.988** 0.894**           SV 0.231 0.589 0.563 -0.349 -0.067 -0.443 0.959** 0.936** 0.945**         Hardness 0.095 -0.120 -0.047 -0.029 0.327 -0.242 0.093 0.281 0.021 -0.020       cohesiveness -0.387 -0.339 -0.380 0.400 -0.256 -0.285 0.054 0.019 0.072 0.149 -0.468     springiness 0.126 -0.069 0.007 -0.022 0.437 -0.216 0.179 0.319 0.119 0.086 0.830** -0.321   adhesiveness -0.166 -0.453 -0.408 0.051 -0.084 0.244 -0.709* -0.620 -0.702* -0.749* 0.479 -0.276 0.458 *Correlation is significant (P<0.05) **Correlation is significant (p<0.01)

Table 5: Pearson correlation coefficients between the various properties of the starches.