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Sensory Evaluation Of Banana Bread With Varying Levels Of Sugar Substitutes, Jacob Clark
Sensory Evaluation Of Banana Bread With Varying Levels Of Sugar Substitutes, Jacob Clark
Scholars Day
This experiment was conducted to offer a healthier choice of banana bread that will provide for a better snack designed for diabetics. The original recipe for the banana bread contained regular table sugar; this was used as the control group. Three other variables of banana bread were made, each containing the different sugar substitutes: Splenda®, Stevia®, and Truvia®. The control group, along with the 3 variables were analyzed and evaluated for comparison using a scorecard by the students of Ouachita Baptist University. Results showed that 63% of students ranked the control group as the best overall sampling. The other 3 …