DETERMINATION OF ACTIVE SWEET COMPONENTS OF COMMON ARTIFICIAL SWEETENERS THAT ARE USED AS REPLACEMENT FOR SUGAR
By
OFFIONG MIRIAM ESSIEN
Presented To
Department of Biochemistry
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.
TABLE OF CONTENTS
Title page -----------------------------------------------------------------------------i
Certification-------------------------------------------------------------------------ii
Acknowledgement-----------------------------------------------------------------iii
Abstract-------------------------------------------------------------------------------iv
Table of contents--------------------------------------------------------------------v
CHAPTER ONE
1.0 Introduction---------------------------------------------------------------------1-4
1.1 Research aim and objectives--------------------------------------------------4-5
1.2 Significance of study - - - - - - - - - - - - - 5
CHAPTER TWO
Review of literature
2.0 Table sugar (sucrose) - - - - - - - - - - - - .6
2.1 Classification of sugar - - - - - - - - - - - - 6-7
2.1.1 Mechanism of action in the body - - - - - - - - - .7-8
2.1.2 Sugar alcohols and novel sweeteners - - - - - - - - 8-9
2.1.3 Advantages and disadvantages of sugar - - - - - - - .9-10
2.2 Artificial sweetener - - - - - - - - - - - - - 10-11
2.2.1 Advantages and disadvantages of artificial sweetener - - - .11-12
2.2.2 Reasons for use - - - - - - - - - - - - - .12-13
2.2.3 Differences btw sugar and artificial sweetener - - - - - 13
2.2.4 Biochemical reaction of artificial sweetener - - - - - - .13
2.3 Aspartame - - - - - - - - - - - - - - - 15-16
2.4 Sucralose - - - - - - - - - - - - - - .17
2.5 Saccharin - - - - - - - - - - - - - - .18-19
2.6 Stevia - - - - - - - - - - - - - - - .19-20
2.7 Erythritol - - - - - - - - - - - - - - ..20-21
2.8 Honey - - - - - - - - - - - - - - - .21-22
CHAPTER THREE
3.0 Materials and methods - - - - - - - - - - - .23
3.1 Equipment/apparatus used - - - - - - - - - - ..23
3.2 Methodology - - - - - - - - - - - - - ..24-25
3.3 Testing the solutions - - - - - - - - - - - - ..27-28
CHAPTER FOUR
4.0 Result - - - - - - - - - - - - - - - - 29
4.1 Volunteer‟s taste threshold data for sugar - - - - - - - 30
4.2 Volunteer‟s taste threshold data for saccharin - - - - - ..31
4.3 Volunteer‟s taste threshold data for honey - - - - - - ..31
4.4 Total number of people who detected a change in taste - - - 32
4.5 Degree of sweetness - - - - - - - - - - - - 34
CHAPTER FIVE
Discussion and conclusion - - - - - - - - - - - ..36-37
References - - - - - - - - - - - - - - - - .39
Appendix - - - - - - - - - - - - - - - - .46
List of tables
Table 4.1 - - - - - - - - - - - - - - - - 29
Table 4.2 - - - - - - - - - - - - - - - - 30
Table 4.3 - - - - - - - - - - - - - - - - .31
Table 4.4 - - - - - - - - - - - - - - - - .32
Table 4.5 - - - - - - - - - - - - - - - - .34-35
- FOR ENQUIRY
- support@e-projecttopics.com
- 09019904113
Learn and Obtain Diploma in Web development, Software development, Business, Technology and Creative Skills taught by industry experts. Explore a wide range of skills with our professional tutorials.
About E-Project Material Centre
E-Project Material Centre is a web service aimed at successfully assisting final year students with quality, well researched, reliable and ready made project work. Our materials are recent, complete (chapter 1 to Minimum of Chapter 5, with references) and well written.INSTANT ACCESS! INSTANT DOWNLOAD. Simply select your department, choose from our list of topics available and explore your data
Why Students Love to Use E-Project Material ?
Guaranteed Delivery Getting your project delivered on time is essential. You cannot afford to turn in your project past the deadline. That is why you must get your project online from a company that guarantees to meet your deadline. e-Project Topics Material Centre is happy to offer instant delivery of projects listed on our website. We can handle just about any deadline you send our way. Satisfaction Guaranteed We always do whatever is necessary to ensure every customer's satisfaction
Disclaimer
E-Project Topics Material Centre will only provide projects as a reference for your research. The projects ordered and produced should be used as a guide or framework for your own project. The contents of the projects should be able to help you in generating new ideas and thoughts for your own project. It is the aim of e-Project Topics Centre to only provide guidance by which the projects should be pursued. We are neither encouraging any form of plagiarism nor are we advocating the use of the projects produced herein for cheating.
Terms and Condition
Using our service is LEGAL and IS NOT prohibited by any university/college policies You are allowed to use the original model papers you will receive in the following ways:
- As a source for additional understanding of the subject
- As a source for ideas for you own research (if properly referenced)
- For PROPER paraphrasing ( see your university definition of plagiarism and acceptable paraphrase) Direct citing ( if referenced properly)