Table 3.

Total content of non‐fibre components (amylose, protein, phytate and iron) in untreated and malted barley after steeping at different temperatures and lactic acid concentrations (calculated on dry weight basis)

	Lactic acid (% v/v)	T (°C)	Amylose		Protein		Phytate		Iron
			g kg−1	SEM	g kg−1	SEM	mmol kg−1	SEM	mg kg−1	SEM
Tipple	Untreated		y 120 ab	2	x 74 a	1	x 10.8 b	0.2	y 31.5 a	0.3
	0	15	113 a	2	79 b	0	9.5 a	0.2	33.2 a	1.1
	0	35	133 b	7	80 b	0	9.5 a	0.1	33.9 a	0.2
	0.2	15	nd		83 b.c	3	9.3 a	0.0	33.7 a	0.9
	0.2	35	nd		86 c	1	9.6 a	0.1	31.3 a	1.2
	0.4	15	115 ab	3	85 c	0	9.8 a	0.1	33.6 a	1.2
	0.4	35	123 ab	3	84 b.c	1	9.9 a	0.1	30.7 a	1.7
Karmosé	Untreated		y 129 a	4	y 79 a	0	z 14.7 b	0.2	x 28.8 a	0.3
	0	15	140 b	2	80 ab	2	12.6 a	0.2	29.8 a	0.0
	0	35	163 c	0	81 ab	1	12.7 a	0.4	26.3 a	1.5
	0.2	15	nd		85 b	1	12.0 a	0.1	30.0 a	0.0
	0.2	35	nd		84 ab	2	12.2 a	0.4	27.9 a	0.9
	0.4	15	156 c	2	82 ab	0	12.8 a	0.1	30.1 a	1.9
	0.4	35	158 c	0	79 a	1	12.9 a	0.3	29.4 a	0.4
Cinnamon	Untreated		x 13 a	0	y 81 a	0	y 13.2 c	0.1	z 34.4 a	0.1
	0	15	23 b	0	81 a	1	10.7 a	0.0	33.2 a	0.1
	0	35	21 b	0	87 b	1	10.8 a	0.0	35.2 a	1.4
	0.2	15	nd		87 b	1	10.7 a	0.2	34.9 a	1.3
	0.2	35	nd		84 ab	0	11.1ab	0.3	33.9 a	1.4
	0.4	15	13 a	1	81 a	2	11.4 ab	0.1	34.7 a	0.3
	0.4	35	11 a	2	82 a	2	11.7 b	0.0	38.1 a	0.9

Values are expressed as the means ± SEM. Means in the same column and for the same variety and not sharing a letter (a–c) are significantly different (P < 0.05) and means for the different varieties not sharing a letter (x–z) are significantly different (P < 0.05).