Table 2.
Pearson s correlation coefficients between the chemical compositions and the pasting viscosities of yellow-fleshed potato flours.

Variables	Pasting viscosity
	Peak	Trough	Breakdown	Final	Setback
Protein	0.065	0.506	-0.256	0.414	0.230
Lipid	-0.460	0.455	-0.500	0.392	0.257
Ash	-0.405	0.572	-0.539	0.515	0.382
Carbohydrate	0.028	-0.555	0.333	-0.463	-0.274
Totalstarch	0.828**	-0.541	0.741**	-0.578*	-0.593*
NSC	-0.592**	0.108	-0.370	0.183	0.292

(p<0.01,
p<0.05