Table 3. Changes in total dietary fiber content of farro according to liquefaction treatment conditions (g/100 g)

Sample¹⁾	PET	LTC (min)			F-value⁴⁾
Sample¹⁾	PET	30	60	90	F-value⁴⁾
Total dietary fiber content	5.68±0.44^2)a3)	2.93±0.89^c	4.53±0.16^b	4.13±0.35^b	13.278^**
Soluble fiber content	3.14±0.30^a	1.75±0.38^d	2.55±0.13^b	2.23±0.21^c	13.738^**
Insoluble fiber content	2.54±0.18^a	1.18±0.53^c	1.98±0.04^b	1.90±0.16^b	10.962^**

PET, pre-enzyme treatment; LTC, iquefaction 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).