Table 11 Correlation matrix of colour, functional and thermal properties of HMT 25 Bambara groundnut starch.

From: Optimisation of the techno-functional and thermal properties of heat moisture treated Bambara groundnut starch using response surface methodology

 

L*

a*

b*

C*

WI

∆E

H°

WAC (%)

OAC (%)

SP (g/g)

Solubility (%)

To (°C)

Tp (°C)

Tc (°C)

∆H ( J/g)

L*

1

              

a*

− 0.788**

1

             

b*

− 0.854**

0.773**

1

            

C*

− 0.876**

0.853**

0.983**

1

           

WI

0.999**

− 0.811**

− 0.872**

− 0.895**

1

          

∆E

− 0.924**

0.775**

0.846**

0.870*

− 0.925**

1

         

H°

0.251

− 0.669*

− 0.077

− 0.213

0.268

− 0.164

1

        

WAC (%)

0.057

− 0.188

− 0.105

− 0.140

0.073

0.080

0.145

1

       

OAC (%)

0.312

− 0.027

− 0.164

− 0.191

0.308

− 0.155

− 0.163

0.425

1

      

SP (g/g)

0.189

− 0.191

0.163

0.103

0.161

− 0.036

0.507

0.090

− 0.055

1

     

Solubility (%)

0.321

− 0.377

− 0.210

− 0.257

0.324

− 0.301

0.387

− 0.346

0.269

0.209

1

    

To (°C)

− 0.201

0.323

0.285

0.365

− 0.217

0.161

− 0.214

− 0.331

− 0.469

− 0.062

− 0.487

1

   

Tp (°C)

− 0.287

0.369

0.368

0.436

− 0.305

0.252

− 0.180

− 0.249

− 0.581

0.034

− 0.637*

0.960**

1

  

Tc (°C)

− 0.368

0.321

0.469

0.491

− 0.383

0.398

0.071

− 0.097

− 0.679*

0.273

− 0.659*

0.701*

0.863**

1

 

∆H (J/g)

− 0.334

0.413

0.281

0.342

− 0.328

0.500

− 0.195

0.205

− 0.122

− 0.306

− 0.632*

0.421

0.497

0.570

1

  1. WAC: water absorption capacity; OAC: oil absorption capacity; SP: swelling power; ∆H: gelatinization enthalpy; ∆E: total colour difference, WI: whiteness index; L*: lightness/whiteness; a*: yellowness/redness; b*: blueness/greenness; C*: chroma; H°: hue; To: onset temperature; Tp: peak temperature; Tc: conclusion temperature; ∆H: gelatinization enthalpy.
  2. **Correlation is significant at the 0.01 level; *Correlation is significant at 0.05 level.
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