Determination Of Active Sweets Components Of Common Artificial Sweeteners That Are Used As Replacement For Sugar

5 Chapters
|
55 Pages
|
1,268 Words

This research investigated how the sweetness of sugar substitute compares to
the sweetness of sugar. In this research different percentage solution of sugar,
artificial sweetener and natural sweetener (10%, 1%, 0.1% and 0.01%) were
prepared. Ten volunteers were gathered for the sensory evaluation in this
case tasting of the solution, the volunteer‟s taste threshold of data was gotten.
The artificial sweetener was found out to be the sweetest among the
substances experimented and at the percentage of 0.1% and 0.01% saccharin
an artificial sweetener was able to mimic the taste of sugar. Research prove
that artificial sweetener are non-nutritive they have virtually no calories in
contrast to sugar which contains 4 calories at each gram, a teaspoon of sugar
is about 4 grams, for weight lose artificial sweetener may be an attractive
option to sugar. Artificial sweetener may also be a good alternative for
diabetic patient, unlike sugar; artificial sweeteners generally don‟t raise
blood sugar levels because they are not carbohydrates

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Title page
Certification
Acknowledgement
Abstract
Table of contents

CHAPTER ONE
1.0 Introduction
1.1Research aim and objectives
1.2 Significance of study

CHAPTER TWO
Review of literature
2.0 Table sugar (sucrose)
2.1Classification of sugar
2.1.1Mechanism of action in the body
2.1.2 Sugar alcohols and novel sweeteners
2.1.3 Advantages and disadvantages of sugar0
2.2 Artificial sweetener
2.2.1 Advantages and disadvantages of artificial sweetener
2.2.2 Reasons for use
2.2.3 Differences btw sugar and artificial sweetener
2.2.4 Biochemical reaction of artificial sweetener
2.3 Aspartame
2.4 Sucralose
2.5 Saccharin
2.6 Stevia
2.7 Erythrit1
2.8 Honey

CHAPTER THREE
3.0 Materials and methods
3.1 Equipment/apparatus used
3.2 Methodology
3.3 Testing the solutions

CHAPTER FOUR
4.0 Result
4.1 Volunteer‟s taste threshold data for sugar
4.2 Volunteer‟s taste threshold data for saccharin.
4.3 Volunteer‟s taste threshold data for honey
4.4Total number of people who detected a change in taste
4.5 Degree of sweetness34

CHAPTER FIVE
Discussion and conclusion
References
Appendix
List of tables
Table 4.1
Table 4.2
Table 4.3
Table 4.4
Table 4.5

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