Physicochemical and Functional Properties of Chemically Pretreated Ndou Sweet Potato Flour

Table 5

Pearson correlation matrices between functional properties and physicochemical properties of NSP flour samples.

	WAC	pH	BD	LGC
WAC
pH	0.082
BD	0.401	−0.190
LGC	−0.094		−0.129
L	0.190	0.331		−0.265
	−0.183	−0.291		0.215
	0.291	0.386	−0.238	0.083	−0.238	0.249

^∗∗Correlation is significant at the 0.01 level (2-tailed) and ^∗Correlation is significant at the 0.05 level (2-tailed). WAC = water absorption capacity, BD = bulk density, LGT = least gelation concentration, = lightness, = redness and = yellowness.