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 vol. 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; artif blood
sugar levels because they are not carbohydrates.
CHAPTER ONE
1.0 Introduction
1.1Research aim
and objectives
1.2 Significance
of study 5
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 sugar
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
2.5 Saccharin
2.6 Stevia
2.7 Erythritol
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
4.2 Volunteer‟s
taste
4.3 Volunteer‟s
taste
4.4Total number of
people who detected a change in taste
4.5 Degree of
sweetness
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
1.0
INTRODUCTION:
A sugar substitute is a
food additive that duplicates the effect of sugar in taste, usually with less
food energy. Some sugar substitutes are natural and some are synthetic. Those
that are not natural are in general, called artificial sweeteners. Artificial
sweeteners and other sugar substitutes are found in a variety of food and
beverages marketed as sugar free or diet including soft drinks, chewing gum,
jellies, baked goods, candy, fruit juice and ice-cream and yoghurt. [Whitney
2011]
People may not all
like the same kind of baked treats but one thing we all agree on is that baked
treats should be sweets usually, sugar is used to lend sweetness to foods but
would cake taste just as good if the baker used a sugar substitutes instead of
sugar? Many people prefer not to use sugar often due to health reasons and
instead depend on sugar substitutes to sweeten their foods. But are sugar
substitutes the same as sugar? What exactly are the differences between sugar
and sugar substitutes?
Sugar also known as sucrose comes from
plants like sugar cane and sugar beets and is a carbohydrate. Sugar adds bulk
to cakes, cookies and all kinds of treats; sugar also causes browning and caramelizing
in foods when it is heated as when cookies turn golden brown in the oven sugar
is a natural substance, something that our bodies can use for energy.
Sugar substitutes
come in three categories; artificial sweeteners, sugar alcohols and natural
sweeteners. Artificialsweeteners are attractive because they add
almost no calories to foods and are sometimes a part of weight loss programs. Also
they donot increase blood sugar levels which mean that diabetics can
use them. Many artificial sweeteners like sucralose were discovered
by accident in the laboratory. In 1976, a scientist in England was studying
different compounds made from sugar. The scientist asked a student to test the
compounds but instead the student tested them. Another category of sugar
substitutes is sugar alcohols. Sugar alcohols are not alcoholic beverages they
do not contain ethanol which is found in alcoholic beverages. Sugar alcohols like
sugar have calories and energy but not asmuch as sugar. Sugar
alcohols like artificial sweeteners do not contribute to tooth decay and affect
blood sugar levels slowly so diabetics can use them. Although sugar alcohols
like xylitol, sorbitol and erythritol are manufactured
products the sources are often natural.
The last category of sugar substitutes is
called natural substitutes. The categories include maple syrup, agave nectar
and honey. These substances are absorbed by our digestive system and contain calories
and nutrients that our bodies can use. [Michelle 2002]
The chart
lists some popular sugar
categorized:
Artificial
Sugar
alcohols |
Novel |
|
Natural |
|
sweeteners |
|
sweeteners |
sweeteners |
|
Acesulfame |
|
|
|
|
potassium |
Erythritol |
Stevia |
extracts |
Agave
nectar |
(sunett,sweet |
|
(pure
via, truvia) |
|
|
one) |
|
|
|
|
Aspartame |
Hydrogenated |
Tegatose |
|
Date
sugar |
(Equal, |
starch |
(Naturlose) |
|
|
Nutrasweet) |
hydrolysate. |
|
|
|
Neotame |
Isomalt |
Trehalose |
|
Fruitjuice |
|
|
|
|
concentrate |
Saccharin |
Lactitol |
|
|
Honey |
(sugartwin,
sweet |
|
|
|
|
“N”
low |
|
|
|
|
Sucralose |
Maltitol |
|
|
Maple
syrup |
(splenda) |
|
|
|
|
|
Mannitol |
|
|
Molasses |
|
Sorbitol |
|
|
|
|
Xylitol |
|
|
|
1.1 AIM AND OBJECTIVES OF THE STUDY
AIM: To create an alternative to sugar by
replicating the sweetnessfound in natural sugar.
Objectives:
To determine how the sweetness of
sugar substitutes compare to the sweetness of sugar. In this research sugar and
sugar substitutes will be tested and the sweetness will be compare in relation
to sugar.
To compare the availability and
affordability of the active components in the artificial sweetener and sugar
To know the components of this artificial
sweetener and what makes them taste sweet
1.2
SIGNIFICANCE OF STUDY
Artificial sweetener mimicking the taste
of sugar will be a better alternative to people who are suffering from
diabetics. Unlike sugar, artificial sweeteners
generally don‟t raise blo carbohydrates.
REVIEW OF
LITERATURE
2.0 TABLE
SUGAR (SUCROSE): Sugar was brought to the Americas by Christopher Columbus. At
the time, sugar was processed by boiling the cane juice and then harvesting the
crystals left behind after the water evaporated. These crystals contained
protein, fiber, vitamins and minerals. Sugar is generally extracted from plants
sugar beet and sugar cane or a main ingredient in many foods and recipes
available as sucrose or saccharose (household sugar), lactose (milk
sugar), fructose (fruit sugar), glucose (dextrose). [Abishak, 2009].
2.1 CLASSIFICATION
OF SUGAR:
Raw sugar: It is interesting
to note that raw sugar is already refined. Only sugars from evaporated cane
juice can be classified as truly raw or unrefined sugars. Sugars can come from
other sources as well such as beets and fruit, once the cane juice crystals are
harvested; they are washed, boiled, centrifuged, filtered and dried. The
purpose of this is to remove all the original plant materials (stalk, fiber
etc.) to produce pure sugar.
This process removes most of the fiber and
nutrients that existed in the original crystals. The sugar then becomes refined
and is now a food high in calories with little nutritional value.
Refined sugar: several centuries
ago, refined sugars were expensive to produce and were also taxed at a higher
rate. Refined sugar is derived from cane juice but is extremely processed with
many of the natural enzymes, vitamins, minerals and fiber removed.
Natural sugar: natural sweeteners
include; barley malt, evaporated cane juice before it is refined, fruit juice,
rice, syrup honey and sugar alcohols. [Wikipedia 2013]
2.1.1 MECHANISM
OF ACTION IN THE BODY
Sucrose is the organic compound commonly
known as table sugar and sometimes called saccharose. A white, odorless,
crystalline powder with a sweet taste. The molecule is a disaccharide composed
of the monosaccharide, glucose and fructose. Glucose is a carbohydrate and is
the most important simple sugar in human metabolism. In living organisms the
oxidation of glucose contributes to a series of complex biochemical reactions
which provide the energy needed by cells. The first step in the breakdown of
glucose in all cells is glycolysis, producing pyruvatewhich is the
starting point for all other processes in cellular respiration. In cells where
oxygen is present (aerobic respiration) these processes have been modeled in
the TCA cycle. A major part of the use of the energy from glucose oxidation is
the conversion of ADP to ATP with the energy rich molecule. ATP being subsequently
used as the energy currency of the cell. [Jeremy, 2013].
2.1.2 SUGAR
ALCOHOLS AND NOVEL SWEETENER
Sugar
alcohols (polyols) are carbohydrates that
occur naturally in
certain fruits and
vegetables, but they are also manufactured. They‟re not considered
intense sweeteners, becaus some are less sweet than sugar.
Sugar
alcohols aren‟t considered non because they
contain calories,.Despitetheir but t name sugar
alcohols aren‟t alcoholic found in alcoholic beverages.
Novel sweeteners are combinations of various
types of sweeteners. Novels sweeteners such as stevia are hardtop fit
into one particular category because of what they‟re made from and
how the are considered novel sweeteners because of their chemical structure.
Tagatose is a
low carbohydrate sweetener similar to fructose that occurs naturally but is
also manufactured from lactose in dairy products.
[Mayo, 2012]
USES OF
SUGAR ALCOHOL
Sugar alcohols
generally aren‟t used they are found in many processed foods and
other product including chocolate, candy, baked goods etc. usually replacing
sugar on an equal basis. When added to foods sugar alcohols add sweetness, bulk
and texture.
They also help food stay
moist, prevent browning when heated and add a cooling sensation to products.
Sugar alcohols are often combined with artificial sweeteners to enhance
sweetness. [Mayo,2013].
2.1.3 ADVANTAGES
AND DISADVANTAGES OF SUGAR
ADVANTAGES: Natural
sugar is a direct form of glucose, which is required for the body
to function. Insulin breaks down glucose or blood sugar and converts it into
energy for the body to use, sugar in its natural or refined form is an easily
digestible carbohydrate and a quick source of energy for the body.
DISAVANTAGES: There
are many health concerns over sugar. Large amounts of sugar are
required to make food sweet and because sugar contains a lot of calories, the
body absorbs more calories and fat into its system. Similarly regularly eating
food containing natural, refined or processed sugar increases the blood sugar
intake and can result in type II diabetes, where the insulin in the body is
inadequate to break up the amount of sugar in the bloodstream [Mayo, 2012].
2.2 ARTIFICIAL
SWEETENERS
Artificial
sweeteners are synthetic sugar substitutes but may be derived from naturally
occurring substances including herbs or sugar itself. Artificial sweeteners are
also known as intense sweeteners because they are many times sweeter than
regular sugar. Artificial sweeteners are chemical compositions and are not
naturally in foods or naturally produced or extracted. There are a variety of
artificial sweeteners available such as aspartame,
saccharin, sucralose, neotame which are sold under brand names
but can be identified by the chemical name on food packages. All artificial
sweeteners must be approved by the Food and Drug Administration. [Whitney et
al, 2011].
2.2.1
ADVANTAGES AND DISAVANTAGES
ADVANTAGES: Artificial
sweetener can be chemically composed to be low in calories.
Natural, refined or processed sugar is generally full of calories and large
amounts of sugar are required to sweeten food, artificial sweetener, however is
much sweeter than sugar up to 400 times sweeter and low in calories therefore
less artificial sweetener is needed to make food sweet.
DISADVANTAGES: Artificial sweetener is
a chemical compound and there has been concern about
the bocompounds to natural sugar. Artificial sweeteners despite being
lower in calories also provide less energy for the body to use. There are also
concerns of side effects from consumingartificial sweeteners;
aspartame for example contains 50 percent phenylalanine, 40 percent aspartic
acid and 10 percent methanol which are considered dangerous neurotoxins. [Mayo,
2011].
2.2.2 REASONS FOR USE
To assist in
weight loss: Some people chose to limit their food energy intake by replacing
high energy. Sugar or corn syrup with other sweeteners having little or no food
energy. This allows them to eat the same foods they normally would, while
allowing them to lose weight and avoid other problems associated with excessive
calorie
Department | Bio-Chemistry |
Project ID Code | BCH0011 |
Chapters | 5 Chapters |
No of Pages | 58 pages |
Reference | YES |
Format | Microsoft Word |
Price | ₦4000, $15 |
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Contact Us On | +2347043069458 |