A Comparative Analysis of Crystalline Sugar Substitutes for Better Food and Beverage Choices

Authors

  • Junyeob Kim Seoul Foreign School

DOI:

https://doi.org/10.47611/jsrhs.v12i4.5230

Keywords:

Sugar, Glycemic Index, sugar substitutes, stevia, pandan

Abstract

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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Author Biography

Junyeob Kim, Seoul Foreign School

As a senior at Seoul Foreign School, I am deeply interested in biology, specifically the intricate interplay of human physiology, medicine and nutrition. With a strong interest in biomedical engineering and sports medicine, I aspire to pursue career combining scientific research and practical application. Driven by a desire to make a meaningful contribution to our society, I am exploring the challenges of biological research and contributing to advancements that would improve public well-being. With a dedication to lifelong learning and professional pursuit, I am eager to contribute, make a positive impact through my work.

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Published

11-30-2023

How to Cite

Kim, J. (2023). A Comparative Analysis of Crystalline Sugar Substitutes for Better Food and Beverage Choices. Journal of Student Research, 12(4). https://doi.org/10.47611/jsrhs.v12i4.5230

Issue

Section

IB Extended Essays