Table 5. Eigen values and cumulative percentage of the correlation matrix for physicochemical property factors

Physicochemical property factor (cooking condition)	PC 1	PC 2	PC 3	PC 4	PC 5
Grain length (uncook)	0.27	0.19	−0.07	−0.04	0.07
Grain width (uncook)	0.22	0.13	0.20	−0.06	0.24
Grain thickness (uncook)	−0.12	0.14	0.16	0.07	0.46
Grain ratio (uncook)	0.08	0.07	−0.33	0.02	−0.25
Grain length (cook)	−0.16	0.09	−0.04	0.14	0.21
Grain width (cook)	−0.14	0.14	0.23	0.12	0.14
Grain thickness (cook)	−0.05	0.18	0.24	−0.30	0.10
Grain ratio (cook)	0.04	−0.10	−0.28	−0.03	−0.01
Moisture (uncook)	0.34	0.05	−0.04	0.06	0.14
Moisture (cook)	−0.26	−0.21	0.06	0.12	0.10
Amylose content	0.11	0.26	0.06	−0.14	0.08
Water absorption index	−0.34	−0.08	0.03	0.03	0.08
Rehydration ratio	−0.36	−0.01	0.04	0.07	−0.03
Strength (uncook)	0.21	0.15	0.02	0.26	0.17
Hardness (uncook)	−0.02	0.14	0.03	0.34	0.40
Springiness (uncook)	0.00	−0.26	0.25	−0.09	−0.06
Cohesiveness (uncook)	0.25	−0.20	0.21	−0.06	0.02
Adhesiveness (uncook)	−0.12	0.10	0.38	−0.08	−0.13
Strength (cook)	0.01	−0.29	0.08	−0.15	0.21
Hardness (cook)	0.00	−0.29	0.09	−0.16	0.20
Springiness (cook)	0.33	−0.09	0.09	0.06	0.01
Cohesiveness (cook)	0.31	−0.12	0.10	0.08	0.03
Adhesiveness (cook)	−0.05	0.14	0.32	−0.20	−0.21
L* (uncook)	−0.08	0.11	−0.35	0.05	0.19
a* (uncook)	0.01	−0.08	0.18	0.52	−0.24
b* (uncook)	−0.13	0.34	−0.04	0.03	−0.13
L* (cook)	−0.07	−0.29	−0.16	0.08	0.19
a* (cook)	0.06	−0.03	0.22	0.49	−0.24
b* (cook)	−0.01	0.38	−0.01	−0.04	−0.06
Eigen values	7.64	6.51	4.29	2.33	2.11
Variance (%)	26.35	22.44	14.81	8.03	7.26
Cumulative (%)	26.35	48.79	63.60	71.63	78.89