Similarly, differences in the cooking quality of mutants with low amylose content from the widely planted varieties TSW2, TKW5,TKW1 and TCW70 can be observed from the scatter diagram.
Two of the mutant genotypes 922/W11 and 922/W09 showed widely different cooking behaviours and can be termed as outliers.
These mutants need to be investigated more for the structure and characteristics of their amylose and protein.