Table 6: Pearson’s correlation coefficients of properties of extruded cereal using encapsulated powder of red cactus pear as pigment.

VariableBDEIBCBXWSIWAITPAAH

EI−0.96
BC0.99−0.9
BX0.9−0.980.99
−0.920.97−0.95−0.96
0.88−0.960.90.93−0.99
−0.880.96−0.92−0.930.99−0.99
−0.6330.79−0.698−0.720.86−0.910.91
−0.940.98−0.96−0.970.99−0.980.980.83
WSI−0.840.75−0.83−0.820.74−0.6990.7070.450.78
WAI−0.970.97−0.97−0.970.93−0.910.910.6970.960.84
TP0.98−0.970.990.99−0.960.93−0.92−0.71−0.96−0.81−0.9
AA0.97−0.980.980.98−0.970.95−0.95−0.76−0.98−0.77−0.90.98
H−0.960.990.99−0.930.89−0.89−0.641−0.94−0.84−0.970.990.97
Cr0.99−0.980.990.99−0.90.91−0.92−0.692−0.96−0.85−0.90.980.980.99

coefficient ; BD = bulk density, EI = expansion index, BC = betacyanin content, BX = betaxanthin content, = luminosity, = redness tendency, = yellowness tendency, = chroma, = Hue angle, WSI = water solubility index, WAI = water absorption index, TP = total polyphenol content, AA = antioxidant activity, H = hardness, and Cr = crispness.