A Comparative Analysis of Crystalline Sugar Substitutes for Better Food and Beverage Choices
DOI:
https://doi.org/10.47611/jsrhs.v12i4.5230Keywords:
Sugar, Glycemic Index, sugar substitutes, stevia, pandanAbstract
This research paper was set out to determine the best sugar substitute by comparing the sugar concentration of various prospective replacements. With five trials each of sugarcane, pandan, stevia, sugar beet, and jaggery, the study uses the Lane Eynon titration method. The findings show the substantial sugar concentrations in other sugar substitutes, particularly jaggery, and stevia's absence of sugar content. These findings have been validated through an ANOVA test. The experiment successfully matches with prior studies and provides a comprehensive data set, adding to the overall understanding of sugar content in a variety of substitutes. This study lays the foundation for people to make healthier dietary choices.
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