Table 3. Pearson’s correlation coefficient between components of rice and characteristics of rice ‘Nuruk’

Moisture content of steamed rice Starch value Crude lipid Crude protein Ash Vitamin B2 Fe Mn pH Acidity Soluble solid Amino acidity Reducing sugar α-Amylase Gluco-amylase Acidic protease
Moisture content of steamed rice 1 .914**1) -.712** -.868** -.701* -.681 -.597 -.853** .248 .292 .910** -.664* .860** .370 -.862** .308
Starch value 1 -.656* -.823** -.611* -.478 -.515 -.722* .191 .324 .825** -.721** .825** .282 -.881** .486
Crude lipid 1 -.834** .540 .832* .702 .944** -.736** .248 -.622* .706* -.782** .003 .630* -.608*
Crude protein 1 -.793** .732* .864** .941** -.432 -.125 -.911** .696* -.926** -.306 .821** -.530
Ash 1 .730* .892** .683 -.279 -.195 -.790** .260 -.656* -.213 .551 -.324
Vitamin B2 1 .812* .837* -.528 .043 -.582 .422 -.635 .108 .413 -.316
Fe 1 .805* -.358 -.076 -.736* .395 -.720* -.009 .449 -.533
Mn 1 -.616 .013 -.827* .703 -.860** -.261 .633 -.698
pH 1 -.682* .202 -.191 .340 .042 -.151 .721**
Acidity 1 .403 -.217 .289 .169 -.285 -.372
Soluble solid 1 -.557 -.904** .449 -.767** .335
Amino acidity 1 -.710** -.101 .775** -.340
Reducing sugar 1 .346 -.808** .510
α-Amylase 1 .405 .236
Gluco-amylase 1 -.377
Acidic protease 1
* p<0.05, **p<0.01.