Table 6. Correlations between pasting properties and polyphenolic constituents in S. bicolor flour blended with hydrocolloids

Parameter	Total phenolics	Tannins	Total flavonoids
Peak viscosity	−0.713**1)	−0.758**	−0.844**
Trough viscosity	−0.699**	−0.731**	−0.795**
Breakdown viscosity	−0.436*2)	−0.499*	−0.618**
Final viscosity	−0.608**	−0.659**	−0.766**
Setback viscosity	−0.443*	−0.513*	−0.664**
Pasting time	−0.388	−0.417	−0.434*
Pasting temperature	0.834**	0.838**	0.843**

^**Significant correlation at p<0.01.
^*Significant correlation at p<0.05.