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 variables were each ranked closely with the sample containing Splenda® being the least liked overall.
Clark, Jacob, "Sensory Evaluation of Banana Bread With Varying Levels of Sugar Substitutes" (2015). Scholars Day. 9.