Euphorbia Hirta
THE ANALYSIS OF STEVIA AND SUGAR ON THE SHELF LIFE AND THEIR POTENTIAL FOR DIABETICS IN NON-CARBONATED DRINK
ABSTRACT
The objective of this experiment is to discover the effect of Stevia and sugar on the shelf life of a non-carbonated drink. This is important because if manufacturers need to sell drink that use stevia and sugar as sweetness in non-carbonated drink, the information found in this experiment would be essential for proper knowledge, precautions, and efficiency. The following hypothesis will be utilized: the non-carbonated drink that made with a sugar substitute will take longer to decompose compared to the drinks made with refined sugar. Thus, the Diabetics becoming more safe to consume the non-carbonated drink. Four trials are carry out, where the three independent variables are Refined Sugar, Stevia, and Nothing will be placed in Bio chambers with a carbon dioxide sensor, an oxygen sensor, and a thermometer. The carbon dioxide and oxygen sensors are attach to the Vernier Logger pro software that automatically recorded data every hour for five days. The temperature will be recorded manually once every day. The data will be averaged and analysed to determine whether the hypothesis is rejected or accepted. The non-carbonated drink make with sugar had the lowest decomposing rate. The results analysed using a one-way ANOVA test (alpha=0.05). Respectively, by using ANOVA table the significance different between the types of sugar will be determined.
INTRODUCTION
Consumption of non-carbonated drinks plays a major role in a variety of diseases like obesity, diabetes and cancer (Xavier et al., 2007), partly due to the presence of high levels of sucrose. Lately, attention has been given to low-sugar as well as low-calorie based products. Consumers have also moved beyond choosing food and drinks simply to maintain their healthy and choose the drinks that have long shelf life or not difficult to spoil by the microbes. They are now seeking to optimize
ABSTRACT
The objective of this experiment is to discover the effect of Stevia and sugar on the shelf life of a non-carbonated drink. This is important because if manufacturers need to sell drink that use stevia and sugar as sweetness in non-carbonated drink, the information found in this experiment would be essential for proper knowledge, precautions, and efficiency. The following hypothesis will be utilized: the non-carbonated drink that made with a sugar substitute will take longer to decompose compared to the drinks made with refined sugar. Thus, the Diabetics becoming more safe to consume the non-carbonated drink. Four trials are carry out, where the three independent variables are Refined Sugar, Stevia, and Nothing will be placed in Bio chambers with a carbon dioxide sensor, an oxygen sensor, and a thermometer. The carbon dioxide and oxygen sensors are attach to the Vernier Logger pro software that automatically recorded data every hour for five days. The temperature will be recorded manually once every day. The data will be averaged and analysed to determine whether the hypothesis is rejected or accepted. The non-carbonated drink make with sugar had the lowest decomposing rate. The results analysed using a one-way ANOVA test (alpha=0.05). Respectively, by using ANOVA table the significance different between the types of sugar will be determined.
INTRODUCTION
Consumption of non-carbonated drinks plays a major role in a variety of diseases like obesity, diabetes and cancer (Xavier et al., 2007), partly due to the presence of high levels of sucrose. Lately, attention has been given to low-sugar as well as low-calorie based products. Consumers have also moved beyond choosing food and drinks simply to maintain their healthy and choose the drinks that have long shelf life or not difficult to spoil by the microbes. They are now seeking to optimize
References: 1- Dunn J. Way of Shelf Life. Food Manufacture 2010 May; 33-34. Graham, Ian. “Chapter 5: “Packaging and Preserving." Food Technology. London: Evans Brothers Limited, 2008. 48. Print. 2- Kilcast, David, and Persis Subramaniam. The Stability and Shelf Life of Food.Abington, Cambridge: Woodhead Publishing Limited, 2010. Print. 3- Reid, Daniel. "Sugar" Which colon cleansing gives Best Results? The one where someone personally guides you!. HPS-Online, n.d. Web. 10 Oct. 2012.<http://www. hps-online.com/foodprof1.htm>.