Table 5. Pearson correlation between each obtained cooking properties with principle components obtained from PCA

Variables	PC1	PC2	PC3	PC4	PC5
Gel consistency	0.070	0.248	−0.902	−0.137	0.318
Viscosity	−0.701	−0.208	0.131	−0.048	0.668
Spreading value	0.369	0.581	0.320	0.374	0.533
Hardening before cooking	−0.243	0.626	0.206	−0.695	−0.150
Hardening after cooking	0.555	−0.407	0.157	−0.596	0.382