Table 1. Changes in quality of farro according to liquefaction treatment conditions

Sample1)		PET	LTC (min)			F-value4)
			30	60	90
pH		6.05±0.012)b3)	6.09±0.02a	5.93±0.01d	5.96±0.01c	92.045***
°Brix		4.4±0.12c	3.6±0.21d	9.7±0.47b	12.6±0.12a	758.830***
Hunter’ color value	L	53.6±0.46a	49.1±0.49c	50.1±1.37b	49.3±0.36b	21.731***
	a	2.8±0.12a	2.6±0.15ab	2.1±0.31d	2.3±0.10c	7.325*
	b	23.1±0.26a	23.2±0.31a	22.9±0.60ab	21.5±1.35b	3.000

PET, pre-enzyme treatment; LTC, liquefaction enzyme treatment conditions; 30, liquefaction for 30 min; 60, liquefaction for 60 min; 90, liquefaction for 90 min.
All values are mean±SD (n=3).
Different superscript letters (^a-c) in the same row indicate significant differences (p<0.05) by Duncan’s multiple range test.
The significance of each coefficient was detrmined using both the F-value (Fisher test value) and p-value (^*Significant at p<0.1; ^**Significant at p<0.05; ^***Significant at p<0.01).