Table 6.
Pearson’s correlation coefficients between the pasting viscosity characteristics of potato flours and the potato starch characteristics.

VariablesA	Pasting viscosity
	Peak	Trough	Breakdown	Final	Setback
	MDIa	0.566	- 0.098	0.350	- 0.035	0.073
AM	- 0.640*	0.351	- 0.534	0.309	0.214
P	- 0.438	0.823**	- 0.700*	0.819**	0.748**
DBAM	- 0.590*	0.206	- 0.425	0.168	0.092
DBF1	- 0.462	0.768**	- 0.681*	0.747**	0.653*
DBF2	- 0.400	0.231	- 0.341	0.245	0.247
DBF3	0.755**	- 0.789**	0.845**	- 0.755**	- 0.640*
Rc	0.525	- 0.388	0.496	- 0.276	- 0.070
Sf	- 0.432	0.823**	- 0.697*	0.819**	0.749**
To	0.075	0.396	- 0.188	0.425	0.441
Tp	0.073	0.306	- 0.138	0.320	0.318
Tc	- 0.041	0.294	- 0.190	0.267	0.202
H	0.639*	- 0.280	0.493	- 0.322	- 0.365
PV	- 0.353	0.667*	- 0.566	0.688*	0.669*
TR	- 0.686*	0.152	- 0.444	0.088	- 0.025
Bd	- 0.096	0.545	- 0.363	0.584*	0.603*
FV	- 0.911**	0.730**	- 0.893**	0.754**	0.735**
Sb	0.121	0.344	- 0.135	0.432	0.543

p<0.05,
p<0.01.
MDIA; average granule size, AM; apparent amylose content, P; phosphorus, SF; swelling factor, DBAM; amylose fraction in IPSEC chromatogram, DBF1; long chain fraction (F1 in Table 4), DBF2; intermediate chain fraction (F2 in Table 4), DBF3; short chain fraction (F3 in Table 4), RC; relative crystallinity, T_o; gelatinization onset temperature, T_p; gelatinization peak temperature, T_c; gelatinization completion temperature, ΔH; gelatinization enthalpy, PV; peak viscosity, TR; trough viscosity, BD; breakdown viscosity, FV; final viscosity, SB; setback viscosity.