Table 8. Changes in free sugar content of farro according to saccharification conditions (mg/g)

Sample¹⁾	LTC	STC (min)			F-value⁴⁾
Sample¹⁾	LTC	120	240	360	F-value⁴⁾
Fructose	1.82±0.18^2)a3)	0.93±0.12^b	0.31±0.06^c	0.71±0.07^b	80.609^***
Glucose	4.14±0.29^d	5.52±0.42^c	7.80±0.21^b	8.61±0.22^a	140.497^***
Maltose	360.40±7.14^d	458.49±5.25^c	477.37±6.51^b	511.04±7.75^a	357.650^***
Sucrose	0.68±0.06^b	5.18±0.38^a	5.56±0.1^a	5.44±0.18^a	338.263^***
Total free sugar	367.04±7.38^d	470.12±4.86^c	491.04±6.58^b	525.80±7.76^a	407.877^***

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).