Table 4.

Significance of the effects of steeping conditions in the malted varieties (T, Tipple; K, Karmosé; C, Cinnamon) for each malt component (P < 0.05)

	Total fibre	Soluble fibre	β‐Glucan	β‐Glucan MW	AX	Soluble AX	Resistant starch	Amylose	Protein	Phytate	Iron
Temperature	T*	T K* C	T K	ns	T	T K*	C*	T K	C	C*	C
Lactic acid	ns	T* K	T K C	ns	T	T K C*	T*	K C	T C*	T* C	ns
Interaction	ns	ns	T	ns	ns	T	ns	K	C	ns	ns

^*Significant at 0.1 level. ns, not significant at 0.1 or 0.05 level.