Table 5. The correlation between viscosity of porridge and quality factors in 9 rice varieties.

Factor	Rapid viscosity analyzer						L value	Spread-ability
Factor	PT¹⁾	Peak	Trough	Breakdown	Final	Setback	L value	Spread-ability
Peak	-0.591^NS ²⁾	-
Trough	-0.308^NS	0.876^** ³⁾	-
Breakdown	-0.714^*	0.648^NS	0.201^NS	-
Final	-0.425^NS	0.868^**	0.928^**	0.297^NS	-
Setback	0.022^NS	0.251^NS	0.546^NS	-0.354^NS	0.699^*	-
L value	0.657^NS	-0.336^NS	-0.195^NS	-0.376^NS	-0.028^NS	0.429^NS	-
Spreadability	-0.887^**	0.719^*	0.544^NS	0.601^NS	0.568^NS	0.073^NS	-0.732^*	-
Viscosity	0.760^*	-0.894^**	-0.786^**	-0.576^NS	-0.777^*	-0.227^NS	0.593^NS	-0.938^**

¹⁾PT, pasting temperature.
²⁾^NS, not significant.
³⁾^* and ^**, significant at p<0.05 and p<0.01.