Determination of active sweet components of common artificial sweeteners that are used as replacement for sugar
Table Of Contents
Chapter ONE
INTRODUCTION
- 1.1Introduction
- 1.2Background of Study
- 1.3Problem Statement
- 1.4Objective of Study
- 1.5Limitation of Study
- 1.6Scope of Study
- 1.7Significance of Study
- 1.8Structure of the Research
- 1.9Definition of Terms
Chapter TWO
LITERATURE REVIEW
- 2.1Overview of Artificial Sweeteners
- 2.2History of Artificial Sweeteners
- 2.3Types of Artificial Sweeteners
- 2.4Health Implications of Artificial Sweeteners
- 2.5Sweetness Intensity of Artificial Sweeteners
- 2.6Regulatory Status of Artificial Sweeteners
- 2.7Consumer Perception of Artificial Sweeteners
- 2.8Alternatives to Artificial Sweeteners
- 2.9Comparative Analysis of Artificial Sweeteners
- 2.10Future Trends in Artificial Sweetener Development
Chapter THREE
RESEARCH METHODOLOGY
- 3.1Research Design
- 3.2Sampling Method
- 3.3Data Collection Techniques
- 3.4Data Analysis Methods
- 3.5Research Ethics
- 3.6Research Limitations
- 3.7Research Validity and Reliability
- 3.8Timeframe and Budget
Chapter FOUR
DATA PRESENTATION AND ANALYSIS
- 4.1Analysis of Data
- 4.2Presentation of Findings
- 4.3Comparison of Results
- 4.4Interpretation of Results
- 4.5Discussion of Results in Relation to Literature Review
- 4.6Implications of Findings
- 4.7Recommendations for Future Research
- 4.8Practical Applications of Findings
Chapter FIVE
SUMMARY, CONCLUSION AND RECOMMENDATIONS
- 5.1Summary of Findings
- 5.2Conclusion
- 5.3Contribution to Knowledge
- 5.4Implications for Practice
- 5.5Recommendations for Further Study
Thesis 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.
Thesis Overview
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