BIBLIOGRAPHY
DANG-IT, ANDRILYNE B. APRIL 2011. Acceptability of Stevia Powder as a Natural
Alternative Sweetener Among the Faculty and Staff of the College of Agriculture at Benguet
State University. Benguet State University, La Trinidad, Bernguet.

Adviser: Andrew K. Del-ong, BS

ABSTRACT


This study was conducted at Benguet State University La Trinidad, Benguet from
January 2010 to February 2011 to determine the awareness, factors and considerations and level
of level acceptability of stevia powder among the respondents. There were 60 respondents of the
study who were coffee drinkers of the faculty and staff of the College of Agriculture.
The study revealed that some of the respondents have no idea on what stevia is, however;
upon learning on the nutritional value most of respondents are willing to buy and prefer stevia
than artificial sweeteners.
The respondents are health conscious individual who prioritized the health value of the
sweetener they are using, however many respondents’ acceptance on stevia is affected by their
perception and they are only willing to buy if stevia powder is available in the market.
Stevia powder is a healthy sweetener that must be promoted well specially for the
diabetic and over weight individual and for those who have problems on their blood sugar. Stevia
is a healthy option for sweetener to coffee that has a point of promotion as to sweetness, aroma,
taste, appearance, and color so, other further studies must be conducted to widen the scope of
respondents and to meet the target market outside Benguet State University.

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INTRODUCTION
Rationale

Around the world, many people consume sugar on a daily basis which is not good
for their health. Some people use regular sugar, artificial sweeteners, sugar supplements
and many other forms of sugar. Some of these may be good for them and some may not,
because excessive consumption of sugar is linked to obesity and tooth decay. Eating
sugar also triggers the body’s insulin response and leaves you feeling tired, sluggish, and
craving for more that leads to high incidence in diabetes. Many believe that most cases of
diabetes are inherited, that if a person is predisposed, the disease would emerge sooner or
later depending on the person’s health and lifestyle.
The Geneva-based World Health Organization (WHO) reported that diabetes
which is a serious disease is becoming increasingly common, especially in developing
countries. In recent years, diabetes is fast emerging as "the epidemic of our time." Data
show that around 120 to 140 million people suffer from diabetes worldwide, and that this
number may well double by the year 2025.
By 2025, most people with diabetes will be in the aged 65 years or more. In
developing countries most will be in the aged 45 to 65 years range meaning, they will be
affected in their most productive years, WHO deplores. In Southern Asia, diabetes is
considered as one of the top 10 causes of death. In the Philippines, diabetes claims at
least 5,000 lives each year. The DOH (Department of Health) reported that diabetes
mortality rate has increased by 92% over a 10-year period. Unknowingly, many Filipinos
who are afflicted with diabetes do not know the early signs of the disease and even don't
know if they have the disease already. "Many of the patients die because it is already too
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late to remedy the situations,” many doctors say. This disease has no cure. What
doctors can do is just control the onset a little later because the disease is more
manageable among older people.

Most of us have heard the good advice that we need to eat less sugar. However,
despite the numerous warnings by health authorities of the ill effects of sugar, the
majority of the population is still consuming sugar on a daily basis in some form or
another. Sugar is both a broad category and a misleading one. Let's examine it for our
health's sake. We do not have to consume white, refined sugar to be consuming sugar.
Sugar includes glucose, fructose (as in fruit sugar), lactose (as in milk), sucrose (as in
table sugar), maltose or malts (as in rice malt and honey), jam (contains concentrated
juice, which is high in fruit sugar), maple syrup, corn syrup, palm sugar (traditionally
used in macrobiotic cooking), and the very deceiving organic brown sugar, which is not
all that different from white sugar. Even alcohol is a sugar. All of these sugars are
problematic in many different ways. Sugar is a major culprit in the case against obesity.
Consuming even a teaspoon of sugar a day would cause metabolic imbalances that
contribute to obesity. Sugar is to be avoided, not only by the obese but by healthy
individuals as well (Anonymous, 2010).

The wonderful thing is that we do not have to give up the sweetness of sugar in
order to be healthy; we just need to replace it with better alternatives. While giving up
sugar is very difficult, replacing it is now very easy. There are two natural, organic sugar
alternatives that are sweet, easy to use and cook with – stevia and xylitol. They may
sound like chemicals but they are completely natural and have been proven not only safe
but beneficial for our well-being.
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The best one to use is Stevia (Stevia rebaudiana) from the Asteraceae family,
which was rediscovered by Dr. Bertoni in 1888. Stevia is a herb that has been used as a
sweetener in South America for hundreds of years. It is calorie-free, which means it has
no effect on our bodies' production of insulin. Stevia, in its powdered concentrate, is 300
times sweeter than sugar, so only tiny amounts are needed for sweetening. It is widely
used all over the world. In Japan, for example, it claims 41% of the sweetener market,
including sugar, and was used in Japanese Diet Coke until the company replaced it with
aspartame (Skae, 2008).

The sweetening property of stevia is ideal to satisfy the needs of sweetening food
and to control the daily sugar intake for those suffering problems related to metabolic
disorders like diabetes and for problems of sugar consumption either for intolerance or
high weight problems.
Dieters and health conscious individuals are resorting to the power of herbal
medicines rather than going for expensive treatments of today’s modern medicine.
Through observation, many people are becoming aware about their health and prefer to
lead a natural way of living, while others are just victims of self – neglect that is too
common these days.

Statement of the Problem


This study will try to seek answers to the following:
1. What is the awareness of stevia powder among the faculty and staff of the
College of Agriculture at Benguet State University?
2. What are the factors and considerations that would influence them to accept
stevia powder as a sugar substitute in coffee?
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3. What is the level of acceptability of stevia powder as a sweetener in their coffee
through sensory evaluation?

Objectives of the Study


This study will mainly attempt to do the following:

1. Determine the awareness of stevia powder among the faculty and staff of the
College of Agriculture at Benguet State University.
2. Identify the factors and considerations that would influence them to accept
stevia powder as a substitute coffee sweetener.
3. To determine their level of acceptability of stevia powder as a sweetener in
coffee through sensory evaluation.

Importance of the Study


Popularizing the consumption of stevia powder as a substitute sweetener
especially in coffee among the faculty and staff of the College of Agriculture at Benguet
State University (BSU) is a great opportunity. Since BSU is identified as a center in
Organic Agriculture, it must lead the way not only in the production of organic crops but
also in the actual consumption or patronization of organically grown and produced
commodities as well as items made from them. And this should rightly start within the
College of Agriculture, the University’s flagship college.

The high incidence of obesity which usually results or triggers more serious
illnesses like diabetes is usually attributed to unhealthy diet and physical inactivity. Sugar
is really the culprit in the case against obesity. We cannot deny the fact that we use and
eat foods rich in sugar as a part of our daily living so, the study is concerned on
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promoting the advantages of using the herb stevia to our human health and how could we
consider it as a good diet than using artificial sweetener and refined sugar especially to
our coffee. We should really avoid taking high calories, fats and sugar that could be
deposited in our body leading us in killing ourselves softly.

Since coffee is one of the most important partners of most peoples’ meal as well
as a major routine in their daily activity, popularizing the use of stevia powder as an
alternative coffee sweetener would mean that they would continue enjoying sipping
coffee without necessarily sacrificing their health from the ill-effects of sugars.

Scope and Limitations of the Study

This study included both the teaching and non-teaching personnel of the College
of Agriculture at Benguet State University. The researcher would have wanted to include
all the 74 personnel of the said college, unfortunately some of them don’t drink coffee
and others are either on leave or were on official business trip. Respondents who served
as the evaluators of the coffee drinks that were sweetened with three different sweeteners
were limited to those who were drinking coffee.
Due to financial constraints on the part of the researcher, only the white and
brown cane sugars (refined sugars) were used as the coffee sweeteners that were
compared with stevia powder.
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REVIEW OF LITERATURE

Historical Background of Stevia
The Guarani Indians had known for centuries about the unique advantages of kaa
he-he (a native term which translates as "sweet herb"). These native people knew the
leaves of the wild stevia shrub (a perennial indigenous to the Amambay Mountain region)
to have a sweetening power unlike anything else; they commonly used the leaves to
enhance the taste of bitter mate (a tea-like beverage) and medicinal potions, or simply
chewed them for their sweet taste. The widespread native use of stevia was chronicled by
the Spaniards in historical documents preserved in the Paraguayan National Archives in
Asuncion. Historians noted that indigenous peoples had been sweetening herbal teas
with stevia leaves "since ancient times."
Bertoni (1905), the director of the College of Agriculture in Asuncion, the first
who learned "this very strange plant" from Indian guides while exploring Paraguay's
eastern forests in 1887. It was 12 years before he was presented with tangible evidence --
a packet of stevia fragments and broken leaves received from a friend who had gotten
them from the mate plantations in the northeast. He subsequently announced his
discovery of the "new species" in a botanical journal published in Asuncion. Bertoni
named the "new" variety of the Stevia genus in honor of a Paraguayan chemist named
Rebaudi who subsequently became the first to extract the plant's sweet constituent. A
fragment of the leaf only a few square millimeters in size suffices to keep the mouth
sweet for an hour, a few small leaves is sufficient to sweeten a strong cup of coffee or
tea."It wasn't until 1903, however, that Bertoni discovered the live plant, a gift from the
parish priest of Villa San to make a complete study” -- the publication of which appeared
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in December, 1905. What he found was enough to convince him that "the sweetening
power of kaa he-e is so superior to sugar that there is no need to wait for the results of
analyses and cultures to affirm its economic advantage … the simplest test proves it”.
In 1908, a ton of dried leaves was harvested, the very first stevia crop. Before
long, stevia plantations began springing up, a development that corresponded with a
marked reduction in the plant's natural growth area due to the clearing of forests by
timber interests and, to an extent, the removal of thousands of stevia plants for
transplantation. Stevia was first brought to the attention of the U.S. government in 1918
by a botanist for the United States Department of Agriculture (USDA) who said he had
learned about stevia while drinking mate and tasted it years later, finding it to have a
"remarkable sweetness."
According to Gates (2000), American Trade Commissioner George S. Brady
presented to the USDA a "new sugar plant with great commercial possibilities in
1921”. Brady took note of its no toxicity and its ability to be used in its natural state, with
only drying and grinding required. He also conveyed the claims that it was "an ideal and
safe sugar for diabetics.
Fletcher (1931), a United States Government Researcher described the extract of
stevia as "the sweetest natural product” yet found, which was called as the stevioside in
1931. As the couple of decades passed by, the enterprising Japanese had discovered just
how useful stevioside really was. The Japanese either banned or strictly regulated
artificial sweeteners during the 1960s, consistent with a popular movement away from
allowing chemicals in the food supply. They soon discovered the ideal replacement for
both sugar and its synthetic substitutes which is the refined stevia extracts.
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Originally introduced to Japan in 1970 by a consortium of food-product
manufacturers, stevioside and other stevia products quickly caught on. By 1988, they
reportedly represented approximately 41% of the market share of potently sweet
substances consumed in Japan. In addition to widespread use as a tabletop sweetener, like
the packets of saccharin ("Sweet-n-Low") and aspartame ("Equal") commonly found in
the United States, stevia was also used by the Japanese to sweeten a variety of food
products, including ice cream, bread, candies, pickles, seafood, vegetables, and soft
drinks.
Stevia's safeness was proven through extensive scientific testing. The spread of
the stevia phenomenon was not limited to Japan. Today it is also grown and used in
approximately 10 other countries outside South America, including China, Germany,
Malaysia, Israel and South Korea (Gates, 2000).

Stevia in the Philippines

Stevia is not that popular to Filipinos, few may knew it but the rest has no idea at
all. But if you search from the internet about stevia it is well known and used in other
countries, like Japan who have used it for almost 25 years.
Within the country, stevia is also being propagated, manufactured, and
distributed. However it is not on a large scale or commercial basis since many of the
producers are households. Some of the organic farmers are also venturing with stevia but
their main purpose is for personal use and not for marketing.
The biggest stevia production in the Philippines can be found at the organic farm
plantations in Bulacan and Nueva Ecija. The owner of said plantations is Mrs. Maura de
Leon, the CEO and President of Glorious Industrial Development Corporation. She came
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from a family of farmers in Bulacan area. Her daughter who is working in Brazil got
interested with stevia plant, hence during one of her vacations in the Philippines she
brought with her seeds of stevia and suggested to her mother to propagate it. According
to Mrs. de Leon, it was not an easy task. She had hard times growing stevia for it is so
sensitive because the plant must really adopt the climate and the types of soil as well as
the stages of its growth are new to her. During hot weathers the leaves are easily wilt. She
really invested a lot of money on her first few tries and almost gives up, but her father
gave an encouraging tip and after five years of trying, she finally was able to have full
knowledge on how to care for her stevia plant. She employs organic farming in her farm.
Her stevia plantation was the first to propagate the plant by the year 2005.
The operator of the stevia plantation was the Glorious Industrial and Development
Corporation, a manufacturer and distributor company. As of now, the exclusive
distributor of the first stevia powder in the Philippines is the Trinergy International
Incorporated (Table1), a domestic corporation duly organized and existing under the
virtue of the Philippne laws of the Philippines with principal office at Kennedy Building,
Santos St. Antipolo City.
From the tags of Kapuso Mo Jesicca Soho (2010) entitled “Sweet Alternative” it
was stated that because of higher price of sugar it is not only diabetes that can attack a
person but also high blood pressure .There are a lot of sweeteners that is much better than
sugar, more healthier, and is of equal cost or even cheaper. Several establishments are
using alternative sweeteners, like the restaurant at Tagaytay that uses honey rather than
sugar in sweetening their products. A woman named Ofel uses stevia leaves to sweeten
her coffee and teas. From what was featured in Jesicca Soho’s program, there are many
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Table 1. Trinergy sub centers in the Philippines
LUZON
VISAYAS
MINDANAO
Antipolo City
Ilo-ilo
Zamboanga City
Cavite City
Bacolod City
Zamboanga del Norte
Binangonan

Cotabato City
Cavite, GMA
Pagbilao
Malolos
Mandaluyong

households propagating stevia at their backyards for their personal usage. They harvest
the leaves, boil it and mix it with their coffee as sweeteners or to sweeten foods. For
them, stevia is a natural, healthy, and cheaper option to use than sugar that has higher
price in the market and getting the bad side effects after a longer continuous use.
There were also testimonies from Malolos, Bulacan testifying that the product is
good and it really improves their health situations. Mrs. Perales, a 67 years old woman
who is suffering from diabetes said that by using stevia in her coffee for almost two
months, the swelling of her feet was removed. According to her she used stevia while
taking her other food supplements. She also used it to improve the taste of the food she is
cooking rather using monosodium glutamate or “vetsin”. Another testimony coming from
Liezel was that she often experienced stomach ache because of “kabag”. Because of
using stevia in her drink while taking her medicine, she was able to ease the pain .She
also uses stevia when she has a fever taking 1 sachet for 5 ml of water and she noticed
that her fever temperature went down immediately so, she continuously used stevia in her
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diet until her fever was gone. Dreiw, a 3 year old girl use stevia when she has diarrhea as
an alternative to Oresol (1 sachet for 1 liters of water) and her mother really find it
effective. In Paoleen’s case she has difficulty taking out her bowel movement because of
constipation. She put one sachet of stevia powder in a cup of water before going to the
comfort room and because of this, she find it very helpful she was able to take her bowel
movement normal.
At Baguio City, you can find the plant being sold at Baguio Orchidarium for
P30.00/pot. Sometimes you can spot sellers of unlabelled stevia powder price at
P10.00/sachet especially around the Baguio Public Market and Burnham Park. Through
the information gathered by the researcher, only a few knew what is all about stevia and
the rest has no idea at all. Some just want to try the sweetness if it is really good; others
just want to try out of curiosity. Based from those who tried the product if you just put a
little amount of stevia powder in a cup of coffee it really taste sweet. Some also want the
product but the problem is its availability in the market.
At the Demo Organic Farm of Benguet State University stevia propagation has been
started. Some residents also here in La Trinidad are planting stevia and used its leaves in
sweetening their coffee.
Popular or common names of sugar used by Filipinos:
Brown sugar
- A sweet crystalline or powdered substance, white

when pure, consisting of sucrose obtained mainly
from sugar cane and used in many foods, drinks,
and medicines to improve their taste.


- called table sugar.
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White sugar
- is made out also from sugar cane but chemically
based not like muscovado which is produced
organically.
Honey
- sweetener made by bees but when heated it’s
like other sugars that can affect our health cause

the enzymes that metabolize the sugar is
destroyed.
Muscovado
- is brown sugar, moist sugar which is organically
produced and cooked without chemicals.

Splenda
- Splenda is the brand name of a product
sweetened by means of sucralose, a substance
derived from sucrose

Coconut sugar
- Coconut sap sugar is derived not from the nut
but from the toddy / sweet sap (tuba)

- Sap oozing out from the inflorescence is
collected

- The sap is boiled, and concentrated, to form
granulated sugar

Sugarcane
- juicy canes whose sap is a source of molasses
and commercial sugar; fresh canes are
sometimes chewed for the juice

Glucose
- A colorless to yellowish syrupy mixture of
dextrose, maltose, and dextrins containing about

20 percent water, used in confectionery,
alcoholic fermentation, tanning, and treating
tobacco.

- Also called starch syrup.

Molasses
- A thick syrup produced in refining raw sugar
and ranging from light to dark brown in color

Sucrose
- a disaccharide of glucose and fructose from
sugar cane, or other sources; used as a food and

sweetening agent and pharmaceutical aid.



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Safety Studies about Stevia

The following are relevant studies on stevia:
1. FDA Approves Stevia as
a Safe Food Additive
The US Food and Drug Administration (FDA) have approved the herb
stevia (Stevia rebaudiana) as a safe food additive. Prior to this official approval from the
FDA, several companies, including food giants Cargill and Coca-Cola, PepsiCo, and
Wisdom Natural Brands, performed reviews self-affirming GRAS (generally recognized
as safe) status of stevia as a natural, no-calorie sweetener. Cargill, of Minneapolis,
Minnesota, issued a press release announcing that it has received a “no objection”
notification from FDA, verifying that the stevia extract used in the company’s sweetener
TruviaTM is “generally recognized as safe”. FDA’s conclusion is consistent with United
Nations and the World Health Organization’s assessment from earlier this year that
rebaudioside A is safe for use as a general sweetener” (Blumenthal, 2008).
In related developments, the governments of Australia and New Zealand
approved stevia as a food additive in October, following the approval of stevia by the
United Nations and World Health Organization’s Joint Expert Committee on Food
Additives (JECFA) in June, after an extensive multi-year review of the safety of the
natural sweetener. The JECFA approval relates to stevia extract containing 95% stevia
glycosides.
2. Assessment of the Carcinogenicity
of Stevioside in Rats"
According to the study of Dr. K. Toyoda and colleagues, from the Division of
Pathology, National Institute of Health Sciences in Tokyo, Japan that in a period of 104
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weeks (two years), three groups of lab rats -- 50 males and 50 females -- were tested.
One group received stevioside in a concentration that constituted 2.5 percent of its daily
diet; the second group received a concentration that constituted 5 percent of its diet. The
third group, which served as the control, received no stevoiside. The rats who received
the stevioside weighed less than those in the control group. When the organs and tissues
of the rats were examined under a microscope, there was almost no difference between
those who were given stevia and those who were not. One interesting difference,
however; was that the females who took stevioside had a decreased incidence of breast
tumors, while the males displayed a lesser incidence of kidney damage. The researchers
state, "It is concluded that stevioside is not carcinogenic in rats under the experimental
conditions described" (Sahelian and Gates, 1999).
It was concluded that no significant dose-related changes were found in the
growth, general appearance, hematological and blood biochemical findings, organ
weights, and macroscopic or microscopic observations, as a result of feeding male and
female F344 rats with Stevia rebaudiana extracts at levels up to 1% of their feed for about
two years. This study involved nearly 500 test animals that were treated for up to two
years. The highest dose level administered to the animals represented some 100 times the
estimated daily intake of this sweet material in the human diet. The results obtained are
supportive of the safety of Stevia rebaudiana extracts, stevioside and rebaudioside A
when consumed as sucrose substitutes by human populations (Kinghorn, 1997).
3. Acute Toxicity
Purified extracts of Stevia rebaudiana have been subjected to acute toxicity tests
in rats and mice, the results of which endorse the use of these materials for human
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consumption. In a study performed in the United States, no evidence of acute toxicity
was observed when separate 2 g/kg doses of the S. rebaudiana sweet glycoside
constituents, stevioside, rebaudiosides A-C, dulcoside A, and steviolbioside were
administered to mice. The results of these acute toxicity studies in rodents do not predict
any potential risk for human populations by the ingestion of S. rebaudiana extracts and
constituents. Acute toxicity was not demonstrated when separate 2 g/kg doses were
administered to mice by oral intubation, indicating that a concentrated extract of stevia is
less than 1/10 as toxic (acute) as caffeine"(Gates, 2000).
4. Other Related Safety Studies
There has never been a complaint that Stevia, in any of its consumable forms, has
caused any harmful side effects in the 1500 years of use in Paraguay and about 20 years
in Japan. Scientists who have studied Stevia state that it is safe for human consumption.
Following extensive research Dr. Daniel Mowrey reported:
"More elaborate safety tests were performed by the Japanese during their
evaluation of stevia as a possible sweetening agent. Few substances have ever yielded
such consistently negative results in toxicity trials as have stevia. Almost every toxicity
test imaginable has been performed on stevia extract [concentrate] or stevioside at one
time or another. The results are always negative. No abnormalities in weight change, food
intake, cell or membrane characteristics, enzyme and substrate utilization, or
chromosome characteristics. No cancer, no birth defects, no acute and no chronic
untoward effects. Nothing! (May, N.D.).
According to the Herb Research Foundation, numerous scientists, and tens of
millions of consumers throughout the world, especially in Japan, claimed that the herb is
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safe and intensely sweet, which could make it a popular no caloric sweetener. Rob Mc
Caleb, president, Herb Research Foundation, Boulder, Colo., USA said that as a scientist
with over 15 years in researching the safety of stevia and of many other plants used as
food or food ingredients, he can assure that our conclusions in these various studies
indicates that stevia is safe for human consumption as per intended usage, that is, as a
sweetener. The petition cites over 120 articles about stevia written before 1958, and over
900 articles published to date. In this well-chronicled history of stevia, no author has ever
reported any adverse human health consequences associated with consumption of stevia
leaf.

Scary Truth About Sugar

First of all, in 1973 the American Journal of Clinical Nutrition published a study
by A. Sanchez et al, "Role of sugars in human neutrophilic phagocytosis", November,
1180-1184, showing that ingesting 100 grams of simple sugar lowers white blood cell
activity for up to five hours. He got this result using processed honey, table sugar, and
processed orange juice. This translates into a 50% reduction in the ability of white blood
cells to engulf bacteria. The immune suppressing effect begins within ten minutes of
ingesting the sugar. Lowered white blood cell activity means your immune system and its
ability to fight infection, is impaired. The general public believes that the orange juice
they buy at the store is healthy. However, once the fresh squeezed juice has been
pasteurized, it no longer has any live enzymes, and the vitamin and mineral content has
been greatly reduced. In essence, the processing of the juice renders it the same as refined
white sugar, because it does not contain the life-giving substances which help the natural
sugar to be metabolized. Honey would give the same result unless it is raw, “Unheated”
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honey. This means that in the processing of the honey, the temperature cannot exceed 96
degrees Fahrenheit, or the live enzymes in the honey will be destroyed as well. Since
most people do not drink fresh squeezed orange juice, or go to the trouble to make sure
their honey is unheated during processing, they are feeding their body’s pure sugar
without knowing it. Now think about the amount of sugars that the average person gets in
their daily diet, it’s no wonder that so many people are sick these days. Their immune
systems are constantly operating below their optimum levels.
In this study according to Ringsdorf (1977), found that drinking 24 ounces of cola
depressed the activity of a kind of white blood cell call a neutrophil that eats bacteria and
he found that this reduction in activity lasted for at least five hours. Another good study
was also conducted by Bernstein et al (1977) called Depression of lymphocyte
transformation following oral glucose ingestion.
Jones (1999) found that sugar increases adrenalin, a stimulating hormone secreted
by the adrenal glands. It was also found that this adrenalin increase was far more
pronounced in children than in adults, which might account for why children often have
hyperactivity problems when their diet contains refined sugars. When sugar is constantly
in the diet; the pancreas must constantly produce insulin. When sugar is continually
overused, the pancreas eventually wears out and is no longer able to clear sugar from the
blood, and diabetes is often the result. This tendency toward diabetes rises severely after
menopause. Also, for some people, they have enough insulin but the cells have become
insulin-resistant, so they do no absorb the insulin to facilitate absorption of glucose.
According to Massey (1988), calcium loss through the urine doubles when a soft
drink containing sugar is consumed. Cola drinks containing both caffeine and sugar
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caused the greatest calcium and bone loss in these subjects. White, refined sugar is also
bleached with Chlorine Bleach, a substance that many people are sensitive to. Chlorine,
when it combines with organic compounds, converts to Dioxin, a lethal chemical. No one
should ever consume any substances that have been exposed to chlorine or chlorine
bleach, or use paper products that have been bleached. High fructose corn syrup is a liver
toxin. It is metabolized in the body the same way alcohol is metabolized. Now, alcohol
is metabolized by the brain, and so you get effects that you can recognize, we call it
intoxication. Effects like impaired judgment, slowed response time impaired motor
function, etc. But fructose is not metabolized by the brain, so you don't notice that is
affecting your body the same way alcohol is. Drinking a can of soda does the same thing
to your liver that drinking a can of beer does. And you are allowing your kids to drink
this every day. You may be a person who doesn't believe in drinking because it destroys
our body, but the soda is destroying our body just as much.
When the fructose breaks down in your body, it causes fatty liver disease which
raises your cholesterol, and it actually deactivates a substance in your body that prevents
high blood pressure, so you get hypertension and high blood pressure, and then you
become insulin resistant and develop diabetes. As long as you ingest anything containing
fructose or sucrose (table sugar) you will be unable to cure yourself of high blood
pressure, heart disease or diabetes. It also causes kidney disease which contributes to
diabetes and high blood pressure as well. The small blood vessels in the kidney become
damaged and even though you might be taking something to lower your blood pressure,
because of the kidney damage your heart has to continue to pump the blood through at a
higher pressure. The kidney also starts to retain sodium as a result of the damage. So,
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drinking sodas must stop if you want to be really health. Drinking fructose raises Uric
acid levels, which also increases diabetes and high blood pressure. Uric acid levels
should be between 3 and 5.5 mg/dl in the blood. Eating whole fruits does not cause the
same problem as high fructose corn syrup and table sugar, because the fruits contain
vitamins, minerals, and antioxidants which help metabolize the fructose. While high
fructose corn syrup is the number one food substance which creates the metabolic
syndrome of diabetes, high blood pressure, liver disease, kidney disease, and vascular
disease, the number two food substance is the yeast used to make beer (Snelson, 2010).
Cancer cells love sugar. It’s their preferred fuel. The more sugar you eat, the
faster cancer cells grow. Your pancreas responds to sugar by releasing insulin, the
hormone that escorts sugar into your cells. When you eat refined simple sugars, such as
white table sugar, candy, cookies, or other sugar-laden foods, your blood sugar levels rise
very quickly. Your pancreas responds by releasing a lot of insulin. That’s not good. High
insulin levels are one of the biggest risk factors and promoters of breast cancer. Women
with high insulin levels have an 83 percent greater risk of breast cancer. When it comes
to breast cancer, insulin is no friend. One of the biggest reasons is due to the fact that
both normal breast cells and cancer cells have insulin receptors on them. When insulin
attaches to its receptor, it has the same effect as when estrogen attaches to its receptor; it
causes cells to start dividing. The higher your insulin levels are, the faster your breast
cells will divide; the faster they divide, the higher your risk of breast cancer is and the
faster any existing cancer cells will grow. There's another wound that insulin can inflict,
too. It attacks a portion of the estrogen cycle, making more estrogen available to attach to
the estrogen receptors in breast tissue (Horner, N.D.).
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In other words, when your insulin levels are up, free-estrogen levels are up, too.
And both of them speed up cell division. That’s why high insulin levels increase your risk
of breast cancer so much (Snelson, 2010).
Some of the other effects of sugar on the body are:

1. Increases overgrowth of Candida yeast organism
2. Increases chronic fatigue
3. Can trigger binge eating in those with bulimia
4. Increases PMS symptoms
5. Increases hyperactivity in about 50% of children
6. Increases tooth decay
7. Increases anxiety and irritability
8. Can increase or intensify symptoms of anxiety and panic in susceptible
women
9. Can make it difficult to lose weight because of constantly high insulin levels,
which causes the body to store excess carbohydrates as fat.

Reasons on Craving Sugar
You may crave sugary foods for many reasons. As I explained earlier, refined
sugar stresses the pancreas and depletes the body's supplies of chromium. A common
symptom of chromium deficiency is sugar cravings. And satisfying these cravings further
lowers chromium and increases cravings. And eating sweets is just plain pleasurable.
Chocolate, for example, has been found to stimulate the production of serotonin, the feel-
good brain chemical. But the human body is drawn to carbohydrates for reasons other
than instant gratification. Carbohydrates are necessary for metabolic processes in our
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body. Whole, unrefined carbohydrates like grains break down into sugar when chewed.
After proper chewing, grains will taste sweet. Grains contain B vitamins and magnesium;
these nutrients are important co-factors in hundreds of metabolic processes in the body.
And the sweetness of the foods that contain B-vitamins and magnesium may create a
conditioned response to these foods. In other words, sweetness makes your body think
you are getting beneficial vitamins and minerals. But when we get empty carbohydrates
like sugar with no other nutrients, “the body craves more and more to try to meet its
nutrient demands.
So, if your body needs these vitamins and minerals and is attracted to
carbohydrates to get them, and if instead of a whole grain you eat a refined empty
product, then you will probably keep craving carbohydrates until you get the vitamins
and minerals you need. That's why many doctors recommend B-complex vitamins and
magnesium supplements help to control carbohydrate addiction. Of course, eating organic
whole grains would be the optimum solution.
Another cause of sugar cravings is a yeast overgrowth, also known as candidaisis.
Candida is yeast that is naturally present in the human body. But some things, such as
antibiotics and too much sugar in the diet can cause the yeast to multiply, leading a
number of health problems, from vaginal yeast infections to severe fatigue. And this
yeast, when present in abnormally high numbers, can cause strong cravings for sweet,
starchy foods, causing the problem to perpetuate.

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Sometimes it requires a little detective work to find the hidden sugars in foods.
The following is a list of 82 common names for sugar that you may encounter in
ingredients of your favorite foods (Dean, 2008).
1.Amasake
23.Lactose
45.Honey
67.Ribose rice
syrup
2.Apple sugar
24.Levulose
46.Inver sol
68.Rice malt
3.Barbados sugar
25.“Light†sugar 47.Malted barley
69.Rice sugar
4.Bark sugar
26.Dextrin
48.Maltodextrins
70.Rice sweeteners
5.Barley malt
27.Dextrose
49.Maltodextrose
71.Rice syrup solids
6.Barleymalt syrup 28.Diglycerides
50.Maltose
72.Saccharides
7.Beet sugar
29.Disaccharides
51.Malts
73.Sorbitol
8.Brown rice syrup 30.D-tagalose
52.Mannitol
74.Sorghum
Glucitol
9.Brown sugar
31.Glucoamine
53.Mannose
75.Sucanat
10.Cane juice
32.Gluconolactone
54.Maple syrup
76.Sucanet
11.Invert sugar
33.Glucose
55.Microcrystalline 77.Sucrose
cellulose
12.Isomalt
34.Glucose polymers 56.Molasses
78.Sugar cane
13.Karo syrups
35.Xylitol
57.Monoglycerides 79.Trisaccharides
14.Cane sugar
36.“Lite†sugar 58.Monosaccharide 80.Turbinado sugar
15.Caramelized foods 37.Malitol
59.Nectars
81.Unrefined sugar
16.Carbitol
38.Malt dextrin
60.Pentose
82.White sugar
17.Carmel coloring 39.Glycerides
61.Polydextrose

18.Carmel sugars
40.Glycerine
62.Polyglycerides

19.Concentrated fruit 41.Glycerol
63.Powdered sugar

juice
20.Corn sweetener
42.Glycol
64.Raisin juice

21.Corn syrup
43.Hexitol
65.Raisin syrup

22.Date sugar
44.High-fructose corn 66.Raw sugar

syrup


Stevia: A Better Alternative to Sugar and Artificial Sweeteners

Most medical experts would agree that one of the best ways to improve your
health is to reduce your sugar intake. Doing this can help decrease one’s chances of
getting diabetes and being overweight or obese, both epidemics in this country with
adults and children alike. Considering these facts, since 1985, childhood diabetes has
increased ten-fold. The Centers for Disease Control predicts that if this trend continues,
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one out of every three children born beginning in 2000 will develop diabetes in their
lifetime.
The average American ingests over 150 lbs. of sugar annually! That represents
whopping 30-50 lb. bags of sugar each year! In reality, much of this sugar is in the form
of high fructose corn syrup prevalent in foods because it’s much cheaper than sucrose,
common tabletop sugar. While some might think that artificial sweeteners are the best
solution to curb our love affair with sugar, others disagree. Artificial sweeteners do
eliminate the high calories and carbohydrates associated with sugar, however many
believe that these alternatives are unsafe and are actually worse than sugar. So is there yet
another alternative available?
If there were an all-natural sweetening ingredient that’s been used safely for over
30 years in other parts of the world for food applications and diabetes management with
no ill effects, would you be interested? Well, such a substance does exist and it’s called
stevia. Using stevia, an all-natural alternative to sugar and artificial sweeteners, is gaining
increasing popularity worldwide. Stevia rebaudiana, its botanical name, is derived from a
plant in the chrysanthemum family grown primarily in South America and Asia. The
plant’s intense sweetening qualities are complex molecules called steviosides that are
glycosides made of glucose, sophorose and steviol. These are what make stevia up to 300
times sweeter than sugar and non-caloric. These glycosides do not get absorbed into the
body; rather simply pass through leaving no calories. The Japanese have used stevia in
food applications from soft drinks to soy sauce since the 1970s and recent reports indicate
that stevia commands up to an incredible 50% share of Japan’s commercial sweetener
market. Moreover countries like Brazil use stevia for the treatment for diabetes. The
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advantages to stevia are numerous, so the following are the most frequently cited. In its
pure form, it’s non-caloric and doesn’t affect glucose levels, an advantage for diabetics
and hypoglycemics. Also, it has no carbohydrates or fat, so it’s great for dieters,
especially those watching carbohydrates intake. Unlike artificial sweeteners, high quality
stevia has little aftertaste when measured properly. It has no known side effects like some
chemical sweeteners and has been safely consumed around the world for decades.
Actually, stevia’s original medicinal uses date back centuries ago with the Paraguan
Indians who mixed the herb in teas for its healing properties. Since stevia is sugar-free,
candida sufferers can use it. Health conscious consumers take advantage of stevia to
avoid sugar and help prevent diabetes and obesity because it lowers blood pressure and
regulates glucose levels.

Stevia can be used as a healthy substitute in most sugar applications, including
baking and cooking since it is heat stable. The average conversion rate of sugar to stevia
is one cup of sugar per one teaspoonful of pure stevia extract. Clearly very little stevia is
needed to replace sugar. When used in beverages, stevia dissolves quickly and easily and,
depending on your taste preference, only a pinch is needed. The real challenge to using
stevia effectively knows what ingredients to use in a recipe to make up for the volume
and consistency lost with the elimination of sugar, especially in baked goods. That’s why
it’s a good idea to find stevia cookbooks with proven recipes when you’re starting out.
Finally, stevia is not appropriate in recipes that require sugar caramelizing or browning
like meringues. Stevia is available in many forms including liquid, teas, plants/leaves,
pure white and green powdered extract and powdered blends with different fillers. In
baking, the pure extract is used primarily and, in some cases, the liquid variety.
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Widespread use of sugar and artificial sweeteners are at dangerous levels. The negative
side effects and controversial studies regarding their proposed safety suggest that another
alternative is desirable and necessary. Stevia may be a welcome option for those who
want to ingest more natural ingredients with no known side effects, no calories, no
carbohydrates, no fat, no affect on glucose levels and no sugar or artificial sweeteners.
Stevia may also be advantageous in the prevention and treatment of diabetes, obesity and
other health conditions (Jobs, 2005).

Definition of Terms
1. Acceptability- Refer to an individual’s acceptance or satisfaction of a product that
is new to them like the stevia powder through sensory evaluation as to its sweetness,
aroma, taste, appearance, color, and respondent’s general acceptability.
2. Artificial sweeteners- these are the categories of nonnutritive, high-intensity sugar
substitutes or chemically based sugar.
3. Natural sweetener - An alternative that can be derived in our nature like the herb
stevia.
4. Stevia Powder - a natural sweetener which has no calories, no fats, no sodium, no
carbohydrates, but is 300 times sweeter than regular sugar and according to extensive
research and experiments it has no side effects claimed yet.

Acceptability of Stevia Powder
The study was conducted among faculty and staff of the College of Agriculture at
Benguet State University (Figure 1). The data to be gathered shows whether stevia
powder is acceptable or not by the respondent.
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Acceptability of Stevia Powder



College of Agriculture Employees


Benguet State University







Teaching staffs
Non-teaching

(instructors,
staffs (janitors,

professors and
research assistant

others)
and others)




Gathering of significant data:

Profile of respondents, sensory evaluation, level

of awareness of respondents on stevia, level of

acceptability, factors and considerations of the

respondents towards stevia powder and other
related facts





*REACTIONS AND CONCLUSIONS:

- -ACCEPTED OR NOT ACCEPTED

*RECOMMENDATIONS



Figure 1. Conceptual framework





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METHODOLOGY

Locale and Time of Study
The study was conducted at the College of Agriculture, Benguet State University
La Trinidad, Benguet from January 2010 to February 2011.

Respondents of the Study

The respondents of the study were the faculty and staff of the College of
Agriculture at Benguet State University who are coffee drinkers. There were 60
respondents that were randomly selected.

Data Collection
A survey questionnaire was initially used to identify who are coffee drinkers
among the faculty and staff of the College of Agriculture. The researcher went from
office to office in the various departments in the College including the Dean’s Office.
From among the 74 faculty and staff, the researcher was able to come up with 60
respondents who subsequently participated in a sensory evaluation.

Data Gathered

The data gathered included the level of awareness of stevia powder among the
respondents, factors and considerations that may affect them in accepting stevia as an
alternative to sugar, and their level of acceptability to stevia as a coffee sweetener.

Data Analysis


The data gathered were consolidated, tabulated, and analyzed using frequency
counts, averages, percentage, and friedman tests.
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RESULTS AND DISCUSSION

General Profile of the Respondents/Evaluators

Table 2 shows the personal profile of the respondents in terms of sex, civil status,
age, ethnic affiliation, religious affiliation and household monthly average income.
Sex. Although not all respondents indicated their sex, those who did, there were
slightly more males (29%) than females (24%).
Age. Likewise, not all respondents also indicated their age. But from those who
did are predominantly distributed almost equally among the age brackets 31-40, 41-50,
and 31-50, respectively. Results indicate that most of the respondents are in the prime of
their teaching lives.
Civil status. Similarly, few respondents failed to indicate their civil status. Still
majority (63.3 %) from among those who did indicate are married.
Ethnic affiliation. Majority (53.3%) of the respondents came from Benguet, This
is understandable since Benguet State University which is the study area is located within
the province of Benguet. It can further be noted that a significant number came from the
other provinces of the Cordillera; however none came from the provinces of Abra and
Apayao.
Religious affiliation. All of the respondents are Christians, with the half (50%)
being Roman Catholics.
Monthly income. The mean household income of the respondents is PhP 26,033.
In can be noted that although others are receiving less than PhP 10,000 (more or less the
non-teaching staff), quite a few are realizing above PhP 40,000.

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Table 2. General profile of the respondents
PARTICULARS
FREQUENCY PERCENTAGE
Sex



Male
29
48.3

Female
24
40.0

No answer
7
11.7


TOTAL
60
100.0
Age



21-30
14
23.3

31-40
16
26.7

41-50
15
25.0

51-60
4
6.7

61-70
2
3.3

No answer
9
15.0


TOTAL
60
100.0
Civil Status



Single
12
20.0

Married
38
63.3

No answer
10
16.7


TOTAL
60
100.0

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Table 2. Continued…
PARTICULARS
FREQUENCY
PERC
ENTAGE
Ethnic Affiliation*



Benguet
32
53.3

Ifugao
5
8.3

Ilocos Region
5
8.3

Kalinga
3
5.0

Mt. Province
11
18.3

Pangasinensi
2
3.3

Tagalog
1
1.7

Ilocano (Gaddang)
1
1.7

Nueva Ecija
1
1.7

Tarlac
1
1.7

Religious Affiliation



Anglican
6
10.0

Assembly of God
6
10.0

Baptist
4
6.7

Born Again/Charismatic
5
8.3

Iglesia Ni Cristo
-
-

Jehovah's Witnesses
-
-

Roman Catholic
30
50.0

Seventh Day Adventist
5
8.3

Nazarene
2
3.3

UCCP
2
3.3

TOTAL
60
100.0

Household Average Income



Less than P 10,000
8
13.3

P 10,000- P 15,000
14
23.3

Above P 16,000- P 20,000
17
28.3

Above P 20,000- P 30,000
13
21.7

Above P 30,000- P 40,000
5
8.3

P 40,000 and Above
3
5.0

TOTAL
60
100.0

MEAN
26,033

*Multiple response



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Distribution of Respondents on
the Type of Coffee they Consume
Table 3 shows that more (45%) from among the respondents prefer to consume
instant coffee. Others (30%) want the brewed one, the rest prefers both.

Distribution of the Respondent on
the Frequency of Using Sugar in
their Coffee
Although not all of the respondents are drinking coffee daily, all except one put a
sweetener on their coffee drinks every time they would drink coffee, with the majority
(70%) doing it on a daily basis (Table 4). This shows that sweetener is an important
partner in every coffee drinking session.

Table 3. Distribution of respondents on the type of coffee they consume

PARTICULARS
FREQUENCY
PERC
ENTAGE
Brewed Coffee
18
30.0

Instant Coffee
27
45.0

Both Brewed and Instant Coffee
15
25.0

TOTAL
60
100.0


Table 4. Distribution of the respondent on the frequency of using sugar in their coffee

PARTICULARS
FREQUENCY
PERC
ENTAGE
Daily
42
70.0

Once a week
4
6.7

Twice a week
3
5.0

Thrice a week
2
3.3

Once in 3/4 weeks
1
1.7

Occasionally
4
6.7

Using complete mix (3 in 1 coffee)
1
1.7

Don't add sugar on coffee
1
1.7

If ever I want
3
5.0

None at all
- -

*Multiple response



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Distribution of the Respondent
on the Type of Coffee Sweetener
they Used

The most commonly used coffee sweeteners among the respondents is brown
sugar (83%). This was followed by muscovado (25%) which is even higher than the
traditionally popular white sugar which is being used by only 20%. It is quite interesting
to note that a significant number is using honey (13.3%). Moreover, one respondent is
also using stevia leaves. Results imply that more and more among the respondents are
becoming aware of the beneficial effects of organic sweeteners (Table 5).

Table 5. Distribution of the respondent on the type of coffee sweetener they used

PARTICULAR
FREQUENCY
PERCENTAGE
White sugar
12
20.0
Brown sugar
50
83.3
Honey
8
13.3
Splenda
4
6.7
Muscovado
15
25.0
Stevia leaves
1
1.7
*Multiple response







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Number of Teaspoons of Sugar
Used by the Respondents per
Cup of Coffee
Majority (63.3%) of the respondents put one teaspoon of sugar in their cups of
coffee. An 18.3% puts two and an 8.3% put as much as three teaspoons, indicating that a
significant number among the respondents are quite heavy sugar users which are not
actually good for their health (Table 6). On the other hand, it is quite interesting to note
that at least 3.3% sometimes do not put sugar on their coffee.

Table 6. Number of teaspoons of sugar used by the respondents per cup of coffee
PARTICULARS
FREQUENCY
PE
RCENTAG E

1/2 teaspoon
7
11.7

1/3 teaspoon
1
1.7
One
38
63.3
Two
11
18.3
Three
5
8.3
Four
-
-
Sometimes no sugar
2
3.3
*Multiple response








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Distribution of Respondents as to
Whether Sugar is an Important
Component in their Coffee Drinks

Most (85%) of the respondents claimed that sugar is an important component in
their coffee drinks primary due to what it can do the coffee that include its sweetening
power, adding taste as well as flavor, in reducing the bitterness of coffee, and others.
On the other hand, it can be noted that for those who claimed that sweetener is not
important is basically because of the reason that they can drink their coffees even without
a sweetener (Table 7). Furthermore, those respondents whose ages are above fifty years
old claimed that sugar is not good for them.

Table 7. Distribution of respondents as to whether sugar is an important component in
their coffee drinks
PARTICULARS
FREQUENCY
PER
CENTAGE
Coffee sweetener is important
51
85.0
Reason for importance of coffee sweetener


Adds taste to the coffee
13
25
Reduce bitterness/neutralizes the bitter taste of
coffee
5
10.0
Adds flavor to the coffee
6
12.0
To satisfy desire
2
4.0
To sweeten the coffee/as a sweetener
15
29.0
Makes the coffee drink complete and satisfying
4
8.0
Can't drink coffee without sugar
2
4.0
No reason
5
10.0
Used to it /traditionally practiced
2
4.0
Coffee sweetener is not important
9
15.0
Reason for not being important of coffee sweetener


Fear of Diabetes
1
11.1
Can have coffee without sugar
7
77.8
Stage where sugar is not good
2
22.2
TOTAL
60
100.0
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Respondents’ Criteria in
Choosing Coffee Sweetener
As shown in Table 8, the majority (71.7%) of the respondents consider primarily
the health benefits they could get from the sweetener as foremost criteria in choosing the
sweetener to use. A significant 35% consider the sweetness and appearance of the
sweetener, while 18.3% consider the side effect of the sweetener to their body indicating
that they are health conscious individuals.
On the other hand, factors like the price of the sweetener and their budgets do not
significantly affect the respondents’ choice of sweetener.

Table 8. Respondents’ criteria in choosing coffee sweetener
PARTICULARS
FREQUENCY
PERCENTAGE
Health Benefits
43
71.7

SSide effects
11
18.3

Sweetness and Physical appearance
21
35.0

Helps them to sleep
1
1.7

Budget
1
1.7

Availability
2
3.3

Cost
2
3.3

None at all
1
1.7

*Multiple response



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Distribution of Respondent as to
What is Sugar to Them
To the majority (63.3%) of the respondents, sugar to them is basically a food
sweetener. A significant 23.3% consider it a valuable energy provider (Table 9).
However, a noted 16.7% consider it as not good for one’s health for it can cause diabetes
and obesity. According to nutrition researchers (2009) sugar is a silent killer for it is a
factor that can cause diabetes, overweight and other related diseases that can be obtained
by consuming too much sugar.

Table 9. Distribution of respondent as to what is sugar to them
PARTICULARS
FREQUENCY
PERCENTAGE
Valuable energy provider
14
23.3

Food sweetener
38
63.3


Not good for it can cause diabetes ,
overweight and other related diseases
10
16.7


Enhances/improve the taste of food
2
3.3

To satisfy my coffee drinking session
1
1.7

*Multiple response






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Respondents’ Willingness and Reason
to Buy Natural Alternative Sweetener
Given the information on the nutritional value as well as beneficial components of
stevia powder, the respondents were asked whether they are willing to try and use said
product in their coffee drinks. Table 10 shows that most (85%) are willing to try and use
the stevia powder in their coffee drinks. Their willingness is primarily influenced by the
health benefits they could derived from the product. Still, others would do it out of
curiosity or since it is new to them (both 7.8%). Others consider it affordable thus they
are willing to try it (5.9%).
For those who are not willing to try and use it (15%) reasoned out that they would
want to know more about the product, considered it as not a basic need, or simply they
have no reason at all.
Results simply imply that the nutritional value of any product especially those
new to consumers, is one of the foremost considerations that may influence consumers to
try and use it.

Respondent’s Awareness About
Stevia as an Alternative to Sugar
As to the respondents’ awareness towards stevia, almost half (48.3%) do not have
an idea at all about stevia. A significant 23.3% claimed it as just like table sugar; just like
other artificial sweetener (6.7%); others say it is just an appetizer (10%), it should be
noted however that not a few (13.3%) said that it is a healthy, natural herbal, organic
sweetener that is good for the health (Table 11). The finding shows that although many
know nothing about stevia, still a considerable number is aware that it is a beneficial
natural alternative sweetener.
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Table 10. Respondents’ willingness and reason to buy natural alternative sweetener
PARTICULARS
FREQUENCY
PERCENTAGE
Willing to buy alternative sweetener
56
93.3

Reasons for willingness to buy



Health Benefits
23
41.1

Taste matters
3
5.4

Good for diabetics
1
1.8

It is healthier substitute to sugar
9
16.1

To avoid side effects
1
1.8

Diabetic and health conscious individual
2
3.6

Afraid of diabetes
1
1.8

Affordability
4
7.1

Natural sweetener
1
1.8

As long as information’s are true
1
1.8

No answer
13
23.2

Not willing to buy
4
6.7

Reason for not buying



Not a basic need
2
50.0

Like the content of sugar
1
25.0

Not that familiar
1
25.0

TOTAL
60
100.0


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Table 11. Respondent’s awareness about stevia as an alternative to sugar

PARTICULARS
FREQUENCY PERCENTAGE


Just like table sugar
14
23.3


Just like other artificial sweeteners
4
6.7

An appetizer
6
10.0

A healthy and natural sweetener
1
1.7

It is Economical
1
1.7

Good for health
2
3.3

A good alternative course
1
1.7

Produced organically/organic sweetener
2
3.3

Herbal sweetener
3
5.0

No idea at all
29
48.3

Medicine
1
1.7

*Multiple response




Acceptability of the Various Coffee
Sweetener Based on Nutritional Value

Based on the nutritional value of the given sweeteners eighty percent prefer
stevia, honey(41.7%), muscovado (13.3%), brown sugar (6.7%), (5%) white sugar ,
splenda (1.75%).This implies that stevia is accepted by the majority of the respondents
when based on their nutritional value (Table 12).



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Table 12. Acceptability of the various coffee sweetener based on nutritional value
PARTICULARS
FREQUENCY
PER
CENTAGE


Stevia
48
80.0

Brown Sugar
4
6.7

White sugar
3
5.0

Muscovado
8
13.3

Splenda
1
1.7

Honey
25
41.7


*Multiple response


Distribution of the Respondent’s
Willingness to Try and Use Stevia
Powder

It shows that majority (85%) of the respondents are willing to try and use stevia
on their coffee for the reason that it is good for the health, for curiosity with the product,
to avoid diseases caused by using sugar, stevia is natural, and for its characteristics and
affordability however, some of them did not mention their reason. Fifteen percent of the
respondents are not willing to buy stevia for they want to know more information about
the product, it is not part of their basic needs and some of them do not want to use it as of
now (Table 13).


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Table 13. Distribution of the respondents willingness to try and use stevia powder
PARTICULARS
FREQUENCY
PERC
ENTAGE
Willingness to try and use stevia
51
85.0

Reason for willingness to try



Good for the health
10
19.6

Something new
4
7.8

It is natural
2
3.9

Sounds healthy
1
2.0

health benefits
8
15.7

Curiosity with the product
4
7.8

Economical substitute to sugar
1
2.0

To avoid diseases caused by too much sugar
3
5.9

Almost all sugar are artificially made
1
2.0

Characteristics and affordability
3
5.9

Healthier option
1
2.0

Natural alternative sweetener
2
3.9

Good for diabetics
2
3.9

No reason
10
19.6

Not willing to try and use stevia
9
15.0

Reasons for not trying



No reason
3
33.3

Not now
1
11.1

Not a basic need
1
11.1

Know more information about the product
4
44.4

TOTAL
60
100.0

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Considerations of Respondents in
Consuming a New Product like Stevia
Before consuming a new product or unfamiliar one, there are things to be
considered. On the part of the respondents, the major considerations that they consider
before consuming stevia powder includes the product’s perceived health value, its
availability in the market, and affordable price (Table 14). Other significant
considerations include the product’s safeness to consume, if suggested by acquaintance,
and depends on the outcome from tasting or trying it (sensory evaluation).
Others would still consider consuming it out of curiosity; and others would
depend on the scientific evidence on the beneficial claims regarding the product.

Factors Affecting the Respondents
on Accepting Stevia as an
Alternative Coffee Sweetener

Consumer’s preference to consume a certain food items is influenced by several
factors. For Stevia powder, several factors are identified by the respondents that they
only accept stevia as an alternative sweetener depending on their perception (idea or
thoughts about stevia), personal and psychological factor (personal wants base on
experience and motives), traditions (table sugar is more known or it is more traditionally
used), behaviors ( attitudes of other people towards stevia), cultural factor (beliefs
towards what people must eat ) and other respondents looks on the affordability of the
product, social interest, and benefits derived from the product (Table 15).



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Table 14. Considerations of respondents in consuming a new product like stevia
PARTICULARS
FREQUENCY PERCENTAGE
Availability of the product in the market
38
63.3
Suggestion of friends, family and other trusted
individual
13
21.7
Perceive health value
39
65.0
Safe and no therapeutic claim
16
26.7
Curiosity with the product
3
5.0
Affordable price
29
48.3
Depends on sensory evaluation
9
15.0
Scientific evidence that stevia is really good
for diabetes
1
1.7
If necessary
1
1.7
All of the above
1
1.7
*Multiple response



Table 15. Factors affecting respondents in accepting stevia as an alternative coffee
sweetener

PARTICULARS
FREQUENCY
PE
RCENTAGE
Traditions
14
23.3

Behaviors
10
16.7

Cultural
6
10.0

Social Interest
4
6.7

Personal or psychological factors
25
41.7

Perception
34
56.7

Price /Affordability of the product
5
8.3

Based on the product information
1
1.7

Seems I don't need as of the moment
2
3.3

Benefits of the product
1
1.7

Know more about the product
2
3.3

*Multiple response



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Respondents Willingness to Buy
and Consume Stevia Powder
Based on Price Equivalency

Most (80%) of the respondents are willing to consume stevia powder. A
significant number (33.5%) mentioned that stevia powder is still affordable if equated to
the price of white and brown sugar (Table 16). Considering the price of stevia powder per
sachet (1 g) which is PhP6.00 pesos (good for a cup of coffee) or the 1 box (50 g) which
is PhP300.00 pesos having 50 cups in all comparing to brown sugar and white sugar in 1
sachet (10g = .91 pesos) and one pack has 100 sachets (1000g) equivalent to 100 cups of
coffee per pack is worth 91.00 pesos but stevia is still affordable for them. Some
respondents have said, “You can’t count the cause given by this natural sweetener than
those regular sugars being used especially in the future when you get of age which could
be more expensive going for medications than avoiding it earlier as possible”. On the
other side other respondents want to buy but considering it’ as not their basic need and at
the same time they can take coffee without sugar so no need for them to use any
sweetener on their coffee.

Level of Acceptability of Stevia
Powder as Coffee Sweetener
Throuigh Sensory Evaluation

The result on the level of acceptability of stevia powder as an alternative coffee
sweetener compared with brown and white sugar among the respondents through sensory
evaluation. The evaluation towards the acceptability of stevia powder was based on
sweetness, aroma, taste, appearance, color and general acceptability.
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Table 16. Respondents willingness to buy and consume stevia powder based on price
equivalency
PARTICULARS
FREQUENCY
PER
CENTAGE
Willing to consume stevia powder
48
80.0

Reasons



Health benefits
20
41.7

Healthier option
12
25.0

Affordable price
16
33.3

Not willing to use stevia
12
20.0

Reasons for not willing to use stevia



Uncertain need to know more about the product
5
41.7

Not part of my basic need
5
41.7

Not yet
2
16.7

TOTAL
60
100.0



Acceptability ratings used in the sensory evaluation were the following:
5=extremely like, 4=like, 3=neutral (neither like nor dislike), 2=dislike, 1= extremely
dislike. In the study codes are used where Cup A is the brown sugar, Cup B as the white
sugar and Cup C as the stevia powder.

Acceptability as to Sweetness
The white sugar, brown sugar and stevia powder has no statistical difference as to
sweetness at 5% level of significance (Table 17). This attests that the respondents accept
the sweetness of stevia as a coffee sweetener as to the sweetness of white and brown
sugar.
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Table 17. Acceptability as to sweetness

PARTICULARS
ACTUAL
RANK
ABSOLUTE VERBAL

MEAN
MEAN
VALUE
RATING
Coffee with white sugar
3.2
1.94
-
Neutral
Coffee with brown sugar
3.25
1.94
.18
Neutral
Coffee with stevia powder
3.47
2.12
.3
Neutral
Chi-Square-value
1.56



Chi-square-value at 5%
5.99



Critical difference
0.4



Legend: 1=extremely dislike
2=dislike,
3=neutral (neither like nor dislike),
4=like,
5=extremely like

Acceptability as to Aroma

Brown and white sugar has no significance to one another as to brown sugar and
stevia powder, while white sugar and stevia powder has significant difference at 5% level
This implies that both brown sugar and stevia powder is more accepted than white sugar
as to aroma (Table 18).

Acceptability as to Taste
Brown and white sugar has no significant difference as to brown sugar and stevia
powder while white sugar and stevia powder has significance For the verbal rating white
sugar as well as brown sugar is neither like or dislike, while stevia powder is liked by the
respondent. This implies that stevia powder is highly accepted than brown and white
sugar when based to its taste (Table 19).
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Table18. Acceptability as to aroma

PARTICULARS
ACTUAL
RANK
ABSOLUTE
VERBAL
MEAN
MEAN
VALUE
RATING
Coffee with white
sugar
3.35
2.03
.25
Neutral
Coffee with brown
sugar
3.17
1.78
.17
Neutral
Coffee with stevia
powder
3.5
2.2
.42
Like
Chi-Square-value
9.96**



Chi-square-value at
5%
5.99



Critical difference
0.4



Legend: 1=extremely dislike
2=dislike,
3=neutral (neither like nor dislike),
4=like,
5=extremely like

Table 19. Acceptability as to taste
PARTICULARS
ACTUAL
RANK
ABSOLUTE
VERBAL
MEAN
MEAN
VALUE
RATING
Coffee with white
sugar
3.25
1.96
.17
Neutral
Coffee with brown
sugar
3.12
1.79
.29
Neutral
Coffee with stevia
powder
3.62
2.25
.46
Like
Chi-Square-value
9.69**



Chi-square-value at
5%
5.99



Critical difference
0.4



Legend: 1=extremely dislike
2=dislike,
3=neutral (neither like nor dislike),
4=like,
5=extremely like
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48 48

Acceptability as to Appearance


Brown sugar and white sugar has no significant difference while brown sugar
and stevia powder has significance as to white sugar and stevia powder. This result shows
that if white and brown sugars are common in times of appearance then stevia powder is
different and more accepted by the respondents (Table 20).

Acceptability as to Color
Brown sugar and white sugar has no significance as to white sugar and stevia
powder while brown and stevia powder has significance to each other. This implies that
stevia and brown sugar is different in terms of color and both brown and stevia powder is
accepted by the respondents (Table21).
Table 20. Acceptability as to appearance

PARTICULARS
ACTUAL
RANK
ABSOLUTE VERBAL
MEAN
MEAN
VALUE
RATING
Coffee with white sugar
3.36
1.83
.05
Neutral
Coffee with brown sugar
3.45
1.88
.45
Neutral
Coffee with stevia powder
3.7
2.28
.40
Like
Chi-Square-value
16.69**



Chi-square-value at 5%
5.99



Critical difference
0.4



Legend: 1=extremely dislike
2=dislike,
3=neutral (neither like nor dislike),
4=like,
5=extremely like
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Table 21. Acceptability as to color
PARTICULARS
ACTUAL
RANK
ABSOLUTE
VERBAL
MEAN
MEAN
VALUE
RATING
Coffee with white sugar
3.37
1.8
.17
Neutral
Coffee with brown sugar
3.53
1.97
.43
Like
Coffee with stevia powder
3.78
2.23
.26
Like
Chi-Square-value
15.12**



Chi-square-value at 5%
5.99



Critical difference
0.4



Legend: 1=extremely dislike
2=dislike,
3=neutral (neither like nor dislike),
4=like,
5=extremely like

Respondents’ General Acceptability
Brown sugar and white sugar is not significant to one another while brown sugar
and stevia powder as to white sugar and stevia powder is highly significant. Based on the
general acceptability the level of acceptability on stevia powder from brown sugar and
white sugar is high so it is preferred by most evaluators (Table22).







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Table 22. Respondents’ general acceptability

ABSOLU
PARTICULARS
ACTUAL
RANK
VERBAL
MEAN
MEAN
TE
VALUE
RATING
Coffee with white
sugar
3.37
1.81
.3
Neutral
Coffee with brown
sugar
3.53
1.84
.54
Neutral
Coffee with stevia
powder
3.78
2.35
.51
Like
Chi-Square-value
18.18**



Chi-square-value at
5%
5.99



Critical difference
0.4



Legend: 1=extremely dislike
2=dislike,
3=neutral (neither like nor dislike),
4=like,
5=extremely like










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SUMMARY, CONCLUSIONS, AND RECOMMENDATIONS

Summary
The study was conducted to find out the awareness on stevia powder among the
faculty and staff of the College of Agriculture at Benguet State University; to identify the
factors and considerations in accepting the product as a natural alternative coffee
sweetener and to determine the level of acceptability of stevia powder as a sweetener in
coffee through sensory evaluation.
There were 60 respondents of the study and they were the coffee drinkers from
the faculty and staff of the College of Agriculture at Benguet State University. The
evaluators rate the acceptability of stevia powder comparing to the brown and white
sugar as to sweetness, aroma, taste, appearance, color, general acceptability.
Almost half of the respondents have no idea on what is stevia powder however;
there are few of them who were aware that stevia is a healthy sweetener. Based on the
nutritional value and willingness to buy natural alternative sweetener (e.g. stevia powder)
is accepted by most respondents. Based also on the price of stevia powder, it is
acceptable and favorable by the respondents.
The main factors that affecting the respondents on accepting stevia powder as an
alternative sweetener includes: perception (idea or thoughts about stevia), personal or
psychological factors (personal wants based on experiences and motives), traditions
(table sugar is more known or it is traditionally used), behaviors (attitude of other people
towards stevia), and cultural (beliefs towards what people must eat). The considerations
in consuming stevia powder as an alternative sweetener among the respondents were the
following: perceive health value, availability of the product in the market, safety and
Acceptability Of Stevia Powder As A Natural Alternative Sweetener Among The Faculty And Staff
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therapeutic benefits of the product, suggestions of friends and other trusted individuals
and it depends on sensory evaluation.
With regards to the sensory evaluation majority of the evaluators accepted stevia
powder as an alternative sweetener in coffee as to aroma, taste, and appearance which
have statistical difference with the other sweeteners except when it comes to sweetness
for stevia powder, brown and white sugar has no significant differences to one another.
The general acceptability, on the level of acceptability of stevia powder is highly
accepted by most evaluators than the white and brown sugar.

Conclusions
1. Majority of the respondents drinks their coffee with sweeteners daily for sugar
to them is a valuable food sweetener and an important component in their drinking
session for adding taste or flavor to their coffee.
2. The criteria of the respondents in choosing a coffee sweetener are based on the
health benefits they could derive from it and most respondents accepted stevia powder in
terms of nutritional value, price and willingness to buy and use stevia powder for its
perceived health benefits.
3. Some respondents have no idea on what is stevia powder, however, most of
them are willing to buy and and use stevia upon knowing its nutritional value and they
preferred natural alternative sweetener over artificial sweeteners (e.g. splenda).
4. In the overall acceptability of stevia powder through the sensory evaluation,
the respondents accept and liked stevia. The sweetness of stevia is similar to brown and
white sugar but as to aroma, taste, appearance, and color stevia powder is more accepted
than the other two sweeteners.
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Recommendations
1. The stevia powder has a potential as an alternative coffee sweetener for its
unique characteristics on its contents and people should be encouraged to use stevia for it
is natural, safe and has other therapeutic benefits moreover the product must be also
available in the market for easier access and of course the price must be lower so that it
can be affordable by the low income families or individual specially now a days that
numbers of health conscious individuals are increasing.
2. Stevia powder is a healthy sweetener recommended especially for the diabetic
and overweight individual and for those who have problems on their blood sugar level.
Stevia as a healthy sweetener to coffee that has a point of promotion as to sweetness,
aroma, taste, appearance and color so, other studies must be conducted to widen the
scope of respondents and to meet the target market outside Benguet State University.




















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APPENDIX A

Communication Letter



Department of Agricultural Economics
and Agribusiness Management
Benguet State University



January, 2010


Dear Sir/Ma’am:

I am a student of Benguet State University taking up Bachelor of Science in
Agribusiness. I am currently conducting a study related to the sweeteners used in
drinking coffee and the research is towards the Acceptability of the Stevia Powder as an
Alternative Coffee Sweetener.

May I take a little of your precious time to answer my questionnaire. Your
support on this undertaking is highly appreciated.


Thank you very much, more power to you and God Bless!


Respectfully yours,


ANDRILYNE DANG-IT















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APPENDIX B

Survey Questionnaire
I. General Profile
Name (optional): _______________________________________
1. Sex: _______________________________________________
2. Age :_______________________________________________
3. Civil Status : _________________________________________

*Please check the corresponding blank to your specific answer.
4. Ethnic Affiliation/Origin

1. __ Benguet
2. __ Ifugao
3. __ Ilocos Region
4. __ Kalinga
5. __ Mt. Province
6. __Pangasinensi
7. __ Tagalog
8. .__ Others (pls.specify):_______________________________________________

5. Religious Affiliation

1. __ Anglican
2. __Assembly of God
3. __ Baptist
4. __Born Again/Charismatic
5. __ Iglesia Ni Cristo
6. __ Jehovah’s Witnesses
7. __ Roman Catholic
8. __ Seventh Day Adventist
9. __ Others (Pls. Specify): ____________________________________________

6. Household Average Monthly Income

1. __ Less than Php 10,000
2. __ Php. 10,000 – 15,000
3. __ Above Php. 16,000- 20,000
4. __Above Php. 20,000-30,000
5. __ Above Php. 30,000-40,000
6. __ Php. 40,000 and above

II. Awareness of Stevia and other Coffee Sweeteners used among the respondents

7. Do you drink coffee?

1. __ Yes
2. __ No

8. What type of coffee?

1. __ Brewed coffee
2. __ Instant Coffee
3. __ both brewed and instant coffee
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9. How often do you use sweetener /sugar in your coffee?

1. __ Daily
2. __ Once a Week
3. __ Twice a week
4. __ Three times a Week
5. __ None at all
6. __ Others (Pls. Specify): ____________________________________________


10. How many members among your family often use sweeteners in their coffee?

1. __ One
2. __ Two
3. __ Three
4. __ All
5. __ None at All
6. __ Others (Pls. specify)____________________________________________


11. What kind of sweetener do you use in your coffee?

1. __ White sugar (refined sugar)
2. __ Brown sugar (refined sugar)
3. __ Honey (made by bees)
4. __ Splenda (artificial sweetener)
5. __ Muscovado (organically processed sugar )
6. __ Others (pls. specify)_____________________________________________

12. How many teaspoon of sweetener do you put in a cup of coffee?

1. __ One
2. __ Two
3. __ Three
4. __ Four
5. __ Others (Pls. specify)_______________________________________________

13. For you, is sweetener important component in drinking your coffee?

1.__ Yes __ If yes, why? ____________________________________________________
2.__ No __ If no, why? _____________________________________________________
14. What are your criterias in choosing coffee sweetener?

1. __ Health benefits
2. __ The sweetness of the taste and the physical appearance
3. __ Side effects (when used)
4. __ None
5. __ Others (pls.specify)_______________________________________________

15. What is sweetener to you then?

1. __Valuable energy provider
2. __ A food sweetener
3. __not good for it can cause diabetes, overweight, and other related diseases
4. __ Others (pls. specify):______________________________________________
Acceptability Of Stevia Powder As A Natural Alternative Sweetener Among The Faculty And Staff
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16. What if there is an alternative natural sweetener or substitute to sugar that has no calories,
fats ,carbohydrates, and has no sugar content but the taste is sweeter than sugar ,are you
willing to buy?

1. __Yes If yes. Why? : _______________________________________________
2. __No If no. Why? : _______________________________________________

17. What comes into your mind when you hear about a healthy sweetener like stevia as an
alternative to sugar?

1. __ It’s just like table sugar
2. __ Just like other artificial sweeteners
3. __An appetizer
4. __No idea at all about the product
5. __ Others (Pls. Specify):____________________________________________

III. Factors, considerations, and level of acceptability of stevia powder

18. Based on the nutritional value of the following which would you prefer?

1.__Stevia
0 fats, 0 sodium, 0carbohydrates , 0 calories
2. __Brown sugar Calories 16 % , Total Fat 0g 0%, Saturated Fat 0g 0%, Polyunsaturated
Fat 0g, Monounsaturated Fat 0g, Cholesterol 0mg 0% , Sodium 0mg0%,
Potassium 0mg,Total Carbohydrate 4.2g 1%, Dietary Fiber 0g 0%,
Sugars 4.2g Protein 0g
3.__White sugar
Calories 829, Sodium 86mg, Carbohydrates 214g, Sugars 212g
4.__Muscovado
Phosphorus 50 g,magnesium, 15.5mg,sodium 97g,373 calories ,
carbohydrates, 95.5 g, calcium 187 g, iron 4.8 g
5.__Splenda
1 tsp = 0.5 gm, carbohydrates = 2 calories, one half cup = 12 gm
carbohydrates = 48 calories,1 cup = 24 gm , carbohydrates = 96 calories
6.__Honey
Carbohydrates - 82.4 gm, Sugars - 82.12 gm, Dietary fiber -
0.2gm , Protein - 0.3 gm, Water - 17.10 gm, Riboflavin (Vitamin B2) -
0.038 mg , Niacin (Vitamin B3) - 0.121 mg, Pantothenic Acid (Vitamin
B5) - 0.068 mg , Vitamin B6 - 0.024 mg, Folate (Vitamin B9) - 2 μg ,
Vitamin C - 0.5 mg, Calcium - 6 mg, Iron - 0.42 mg, Magnesium - 2
mg, Phosphorus - 4 mg, Potassium - 52 mg, Sodium - 4 mg, Zinc - 0.22
m, Energy - 300 kcal (1270 kJ)
19. As of now, stevia is the best natural sweeteners in other countries especially in Japan, this
sweetener has zero caloric contents, zero fats , zero carbohydrates and doesn’t increase insulin
in our body not like sugar does, so are you willing to try and used the product once
introduced here in our place?

1. __Yes If yes. Why? :_________________________________________________
2. __No If no. Why? : _________________________________________________

20. What are the considerations you prioritized before consuming a new product like stevia?
1. __ Availability of the product in the market
2. __suggestions of friends, family members and other trusted people
3. __ perceived health value of the product
4. __ safe and no therapeutic claim
5. __ curiosity with the product
6. __ affordable price
7. __ depends on your own sensory evaluation (taste, aroma, appearance and color)
8. __ Others (Pls. Specify):____________________________________________
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21.
What are the factors affecting you in accepting stevia as an alternative sweetener?

1. __ Traditions (table sugar is more known or it is more traditionally used)
2. __ Behaviors (attitudes of other people towards stevia)
3. __ Cultural, (beliefs towards what people must eat)
4. __ Social interest (having similar interest with a group)
5. __ Personal or psychological factors (personal wants base on experience and motives)
6. __ Perception (idea or thoughts about stevia)
7. __ Others (please specify):____________________________________________



Stevia
Brown Sugar
White sugar
• 1 sachet (1g)=P 6.00
• 1 sacher (10g)= good for one
• 1 sachet (10 g)= good for

• 1 gram of stevia powder
cup of coffee
one cup of coffee

=good for a cup of coffee

• 1box(50g)= P300.00
• 1 kg= P 55.00
• 1Kg = P 65.00

• 50 g= P 2.75.00
• 50g = P 3.25

• 1 teaspoon = 1 gram of
• 1 teaspoon = 4g of B
• 1 teaspoon of C

Stevia
=equal to about 4.2

grams

(Based on volume)
• 1 kg of B =250 teaspoons
• 1kg of C = 238.10

• 1 teaspoon of Stevia
teaspoons

powder =3 teaspoons

of B

• 1kg of A =1000

teaspoons

• 1 kg of Stevia powder=
• 1 kg of Brown sugar is
• 1kg of white sugar

1000 cups of coffee
=83-125 cups of coffee
=119.05 cups of
coffee

• 50 g=50 cups of coffee
• 50g = 4-5 cups of coffe
• 50g= 5-6 cups of

• 100 sachets (100g) of
( 12.5 teaspoons)
coffee (11.91

stevia=100 cups of
• 100 sachets (1000g) of
teaspoons)

coffee
brown sugar =100 cups

of coffee
*Based on the information above please answer the following:

22. Would you like to consume the stevia powder?

1. __ Yes Why? __________________________________________________________
2. __ No Why___________________________________________________________

23. Stevia Powder:

1. __Willing to buy
2. __Not willing to buy

24. Price of stevia:

1. __Affordable
2.__Not Affordable

Comments and Suggestions:
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________

Acceptability Of Stevia Powder As A Natural Alternative Sweetener Among The Faculty And Staff
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APPENDIX C
Sensory Evaluation for Stevia Sweetener


SENSORY EVALUATION DATA SHEET
*please answer by checking.
Citerias
CUP A
1
2
3
4
5
1. Sweetness





2. Aroma





3. Taste





4. Appearance





5. Color





6. General Acceptability








Citerias
CUP B
1
2
3
4
5
1. Sweetness





2. Aroma





3. Taste





4. Appearance





5. Color





6. General Acceptability







Citerias
CUP C
1
2
3
4
5
1. Sweetness





2. Aroma





3. Taste





4. Appearance





5. Color





6. General Acceptability





*Rate the products through the ff: 1=extremely dislike,
2=dislike,
3=neutral (neither like nor dislike),
4=like,
5=extremely likes
Acceptability Of Stevia Powder As A Natural Alternative Sweetener Among The Faculty And Staff
Of The College Of Agriculture At Benguet State University / Dang-It, Andrilyne B. April 2011

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Document Outline

• Acceptability of Stevia Powder as a NaturalAlternative Sweetener Among the Faculty and Staff of the College of Agriculture at BenguetState University
  • BIBLIOGRAPHY
  • ABSTRACT
  • INTRODUCTION
  • REVIEW OF LITERATURE
  • METHODOLOGY
  • RESULTS AND DISCUSSION
  • SUMMARY, CONCLUSIONS, AND RECOMMENDATIONS
  • LITERATURE CITED
  • APPENDICES

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