Table 4: Correlation coefficient () among various physicochemical characteristics of rice grain.

FactorsCorrelation coefficient ()
PHPBDCPCONSB

Amylose0.06 (ns)−0.25 (ns)−0.08 (ns)−0.16 (ns)−0.02 (ns)−0.08 (ns)
Crude protein−0.18 (ns)−0.280.26 (ns)0.17 (ns)0.38−0.26 (ns)

P: peak viscosity; HP: hot paste viscosity; BD: breakdown viscosity (P-HP); CP: cool-paste viscosity; CON: consistency viscosity (CP-HP); SB: setback viscosity (CP-P); ns: values statistically nonsignificant (). Values are significant difference if = (significant); = (highly significant).