s.no   1 2 3 4 5 6 7 8 9 10 11 12 13 14 15
1 Amylose                              
2 PV 0.71                            
3 TV 0.91** 0.90**                          
4 BD -0.49 0.19 -0.26                        
5 FV 0.92** 0.91** 0.99** -0.23                      
6 SB 0.89* 0.88* 0.95** -0.17 0.98**                    
7 Ptime 0.78 0.26 0.58 -0.74 0.62 0.66                  
8 Ptemp -0.48 -0.87* -0.72 -0.31 0.68 -0.58 0.10                
9 Length -0.65 0.41 -0.66 0.57 -0.60 -0.47 -0.41 0.45              
10 Diameter -0.47 -0.67 -0.66 0.00 -0.58 -0.42 0.07 0.86* 0.73            
11 Protein 0.43 0.26 0.29 -0.08 0.36 0.47 0.58 0.04 0.35 0.36          
12 Lipid -0.59 -0.20 -0.42 0.52 -0.49 -0.61 -0.88* -0.26 0.13- 0.36 -0.60        
13 Ash 0.23 0.39 0.39 -0.01 0.32 0.18 -0.25 -0.63 -0.72 -0.85* -0.37 0.32      
14 Hardness 0.82* 0.41 0.70 -0.66 0.73 0.76 0.93** -0.05 -0.50 -0.04 0.14 -0.79 -0.04    
15 Stickness 0.25 0.12 0.18 -0.13 0.16 .12 0.23 -0.08 -0.10 -0.23 0.47 -0.13 -0.06 0.02  
16 White ness -0.30 0.50 -0.52 0.06 -0.45 -0.30 0.15 0.70 0.77 0.89* 0.28 -0.25 -0.94** -0.04 0.03

= Amylose = Amylose Content, 2 = PV = peak viscosity; 3 = TV = trough viscosity; 4 = BD = breakdown; 5 = FV = Final viscosity; 6 = SB = setback, 7 = Ptemp = temperature at which peak viscosity was reached; 8 = Ptime = time from onset of pasting to peak viscosity; 9 = Length = average length of polygonal-shaped particles, 10 = Diameter = average diameter of sphere-shaped particles; 11 = Protein = Protein content, 12 = Lipid = lipid content, 13 = Ash = Ash content, 14 = Hardness = Gel hardness, 15 = Stickiness = Gel stickiness; 16 = starch whiteness;*, ** were significant at P < 0.05, P < 0.01, respectively.
Table 5: Correlation among property parameters of sweet potato starche.