Determination of active sweet components of common artificial sweeteners that are used as replacement for sugar
Table Of Contents
Chapter ONE
1.1 Introduction1.2 Background of Study
1.3 Problem Statement
1.4 Objective of Study
1.5 Limitation of Study
1.6 Scope of Study
1.7 Significance of Study
1.8 Structure of the Research
1.9 Definition of Terms
Chapter TWO
2.1 Overview of Artificial Sweeteners2.2 Types of Artificial Sweeteners
2.3 History of Artificial Sweeteners
2.4 Health Implications of Artificial Sweeteners
2.5 Consumer Perception of Artificial Sweeteners
2.6 Regulations on Artificial Sweeteners
2.7 Use of Artificial Sweeteners in Food Industry
2.8 Comparison of Artificial Sweeteners with Sugar
2.9 Trends in Artificial Sweeteners Research
2.10 Future Prospects of Artificial Sweeteners
Chapter THREE
3.1 Research Design3.2 Sampling Techniques
3.3 Data Collection Methods
3.4 Data Analysis Procedures
3.5 Research Ethics
3.6 Reliability and Validity
3.7 Limitations of Methodology
3.8 Research Assumptions
Chapter FOUR
4.1 Analysis of Data4.2 Comparison of Sweet Components in Artificial Sweeteners
4.3 Effects of Temperature on Sweetness of Artificial Sweeteners
4.4 Sweetness Persistence in Artificial Sweeteners
4.5 Consumer Preferences for Artificial Sweeteners
4.6 Health Impacts of Artificial Sweeteners
4.7 Marketing Strategies for Artificial Sweeteners
4.8 Future Research Directions
Chapter FIVE
5.1 Summary of Findings5.2 Conclusions
5.3 Implications of the Study
5.4 Recommendations for Future Research
5.5 Practical Applications of the Study
Project Abstract
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.
Project Overview
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