Table 7. Changes in total dietary fiber content of farro according to saccharification conditions (g/100 g)

Sample¹⁾	LTC	STC (min)			F-value⁴⁾
Sample¹⁾	LTC	120	240	360	F-value⁴⁾
Total dietary fiber content	4.53±0.16^2)a3)	4.51±0.02^a	4.40±0.03^a	3.95±0.03^b	30.043^***
Soluble fiber content	2.55±0.13^a	2.53±0.01^a	2.47±0.01^a	2.25±0.01^b	12.591^**
Insoluble fiber content	1.98±0.04^a	1.98±0.01^a	1.92±0.01^b	1.69±0.01^c	96.271^***

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-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).