Table 4. Changes in free sugar content of farro according to liquefaction treatment conditions (mg/g)

Sample¹⁾	PET	LTC (min)			F-value⁴⁾
Sample¹⁾	PET	30	60	90	F-value⁴⁾
Fructose	8.75±0.90^2)a3)	1.16±0.01^d	1.82±0.18^c	2.68±0.40^b	423.952^***
Glucose	18.78±0.63^a	4.46±0.13^c	4.14±0.29^c	6.27±0.51^b	761.000^***
Maltose	23.81±1.50^d	264.62±4.99^c	360.40±7.14^a	355.70±8.16^b	5,055.012^***
Sucrose	0.98±0.20^a	0.76±0.06^b	0.68±0.06^b	0.57±0.06^b	6.815^*
Total sugar content	52.32±3.20^d	270.99±5.07^c	367.04±7.38^a	365.22±8.87^b	3,469.240^***

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