Effect of special types of bread with select herbal components on postprandial glucose levels in diabetic patients

Table 3 Subjective assessment of the quality of bread/scale from 1 to 5

Characteristic	Bread		P value1
	Rye	TopiGluk
Appearance	3.42 ± 1.02	4.25 ± 1.01	< 0.001
Aroma	3.33 ± 1.08	4.28 ± 1.06	< 0.001
Taste	3.37 ± 1.05	4.34 ± 1.06	< 0.001
Satisfaction with the amount	4.10 ± 1.16	4.33 ± 1.05	0.057
Satiety level	3.91 ± 1.04	4.45 ± 0.84	< 0.001
Duration of satiety	3.67 ± 1.12	4.43 ± 0.84	< 0.001

¹t test.

Data are mean ± SD.