Table 6. Changes in quality of farro according to saccharification treatment conditions

Sample¹⁾		LTC	STC (min)			F-value⁴⁾
Sample¹⁾		LTC	120	240	360	F-value⁴⁾
pH		5.93±0.01^2)a3)	5.93±0.03^a	5.94±0.02^a	5.85±0.01^b	12.538^**
°Brix		9.7±0.47^d	16.8±0.25^c	18.2±0.40^a	19.0±0.01^a	481.419^***
Hunter’ color value	L	50.1±1.37^a	46.7±1.57^b	47.3±0.44^b	46.2±0.81^b	9.842^**
	a	2.1±0.31^a	0.9±0.64^b	1.7±0.91^a	1.6±0.32^ab	4.715^*
	b	22.9±0.60^a	21.9±0.21^b	22.7±0.47^ab	21.9±0.31^b	4.276^*

LTC, liquefaction treatment conditions for 60 min; STC, saccharification treatment condition; 120, saccharification for 120 min; 240, saccharification for 240 min; 360, saccharification for 360 min.
All values are mean±SD (n=3).
Different superscript letters (^a-d) 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).