INTRODUCTION

Background of the Study

Stevia is a genus of the herb in the sunflower family called Asteraceae. The

species Stevia rebaudiana is commonly called as sweet leaf and is also used as

sweeteners in Japan, South America and parts of Asia. Stevia is a perennial shrub that

grows up to 1 m tall and has leaves 2-3 cm long. They were first researched by Spanish

botanist and physician Pedro Jaime Esteve, and the word stevia is a Latinized derivation

of his surname. Humans use of the sweet species S. rebaudiana originated in South

America. The leaves of the stevia plant have 30–45 times the sweetness of sucrose

(ordinary table sugar). In 1931, two French chemists isolated the glycosides that give

stevia its sweet taste. These compounds were named stevioside and rebaudioside, and are

250–300 times sweeter than sucrose, heat stable, pH stable, and non-fermentable. With its

extracts having up to 300 times the sweetness of sugar, stevia has garnered attention with

the rise in demand for low-carbohydrate, low-sugar food alternatives. Medical research

has also shown possible benefits of stevia in treating obesity and high blood pressure.

Because stevia has a negligible effect on blood glucose, it is attractive as a natural

sweetener to people on carbohydrate-controlled diets. In addition to being a sweetener,

stevia is considered (in Brazilian herbal medicine) to be hypoglycemic, hypotensive,

diuretic, cardiotonic, and tonic. The leaf is used for diabetes, obesity, cavities,
 2

hypertension, fatigue, depression, sweet cravings, and infections. The leaf is employed in

traditional medical systems in Paraguay for the same purposes as in Brazil.

Objectives of the Study

The study aims to develop, assess and compare Strawberry Jam using Stevia

leaves as the sweetener to other Strawberry Jams using refined sugar and Aspartame

(Artificial sweetener) for sweeteners.

Specifically, it aims to:

1. Develop Strawberry Jam using Stevia rebaudiana leaves extract as sweetener.

2. Assess the acceptability of the developed Strawberry Jam.

3. Compare the produced Strawberry Jam to Strawberry Jams made form Refined

sugar and Aspartame in terms of taste, mouth feel, aroma, texture and colour.

Significance of the Study

This study provides information concerning the development and assessment of

Strawberry Jam produce from Stevia rebaudiana leaves and the comparison of it from

Strawberry Jams using different type of sweeteners. Since the target consumers are

manufacturers and local market, this study could develop quality product and can serve as

a convenience for the local buyers.

For the researchers, the study is useful in the field of research and development.

Researchers can study further on nutritional supplements that can be found in the Stevia

rebaudiana which were not included in the scope of the study.

 3

For the product developers, the product could be improved and replicated. Food

industries will be the direct beneficiaries of the research, as new production ideas are

developed, based on the information obtained from these studies.

For the food manufacturers, they can venture into mass production of products

using Stevia rebaudiana as a sweetener. Stevia rebaudiana used as sweetener is not yet

widely used and produced in the Philippines, that is why this study will be conducted in

order to share knowledge and information about the benefits of this material.

Today, the problem faced by most community concerns fighting against diabetes.

This research addresses to that dilemma and can help in suppressing diabetes.

Time and Place of the Study

On March 7, 2010 the product was made in the house of the researcher at

Kauswagan, Cagayan de Oro City. The Sensory Evaluation was conducted on March 8,

2010 at Room 602 of Agriculture building- Xavier University by the ten laboratory

panelists.

Scope and Limitation

The study will cover only the development and comparative quality assessment of

the Strawberry Jam using Stevia rebaudiana leaves extract as sweetener. However, every

study has its limitations. In this study, the physico - chemical test composing of the pH

test, TSS test, Titration acidity test and others will no longer be included.
 4

Definition of Terms

Aspartame- is the name for an artificial, non-saccharide sweetener used as a sugar

substitute in many foods and beverages.

Hedonic scale- a standard scale for taste testing field.

Gelatin- is a translucent, colourless, brittle, nearly tasteless solid substance, derived

from the collagen inside animals' skin and bones. It is commonly used as a gelling agent in

food, pharmaceuticals, photography, and cosmetic manufacturing.

Sensory Evaluation is the science of judging and evaluating the quality of a food

by the use of the senses, i.e. taste, smell, sight, touch and hearing.

Stevia rebaudiana - is an herb in the Chrysanthemum family which grows wild as

a small shrub in parts of Paraguay and Brazil. The glycosides in its leaves, including up

to 10% Stevioside, account for its incredible sweetness, making it unique among the

nearly 300 species of Stevia plants.

Strawberry - are red cone-shaped fruit with a seed-studded surface. Each berry is

an aggregate fruit comprised of approximately 100 single seeded fruit. Each seed on the

outside of a strawberry is technically a fruit and must be pollinated separately. The red

fleshy part we eat is the swollen central part of the flower or the peduncle to which the

seeds are attached.

Sugar- is an informal term for a class of edible crystalline substances, mainly

sucrose, lactose, and fructose. characterized by a sweet flavor. In food, sugar almost

exclusively refers to sucrose, which primarily comes from sugar cane and sugar beet.
 5

REVIEW OF RELATED LITERATURE

Over a period of time, eating too much sugar can create imbalances that lead to

two more deadly diseases: obesity and diabetes. Both of these diseases dangerously

increase risk of human breast cancer, and both have increased alarmingly in the United

States in the past two decades. An estimated 60 percent of the adult population is

overweight, and 5 percent have diabetes. Of those people who have diabetes, 90 percent

are also overweight. Not only do these diseases increase the risk of breast cancer, but

they also increase the risk of heart disease, high blood pressure, poor circulation, stroke,

and infection.

A study conducted by Harvard Medical School and published in 2004 found that

women who ate foods with a high glycemic index (foods that cause blood sugars to soar,

such as refined carbohydrates and sugars) as teenagers had a higher incidence of breast

cancer later in life. So, encouraging your teenage daughter to cut back on sugar will help

her to lower her risk of breast cancer for the rest of her life.

Now, the good news: If you have a sweet tooth, you’ll be relieved to know that

you don't have to suffer. There’s a natural sweetener that tastes great, and better yet,

research has shown that instead of being dangerous to your health, it actually has several

wonderful health-supporting qualities. It's called Stevia, and it comes from the South

American plant Stevia rebaudiana. What is interesting about this semi shrub, indigenous

to Paraguay, is that every part of it tastes intensely sweet. The dried leaves, however, are

the only parts that are used for medicinal and commercial purposes. Scientists have found

that Stevia’s delightfully sweet flavor comes from a group of substances in it called
 6

"glycosidal diterpenes." Compared to sugar, only very small amounts of Stevia are

needed. That’s because Stevia extract is 300 times sweeter than sucrose, the type of sugar

found in table sugar. Stevia hasn't yet been approved by the FDA as a food additive so at

this time you won't find it in any processed foods in the United States. Stevia is

considered a dietary supplement. Health food stores and national-chain grocery stores

that specialize in organic foods, such as Wild Oats and Whole Foods, usually carry

Stevia. Stevia comes in multiple forms: a fine white powder, a green powder, or a liquid.

I found that certain brands of Stevia can taste bitter or leave a weird aftertaste if you use

too much. There’s one brand, however, that solved this problem by adding some fiber to

it. It is called SteviaPlus by SweetLeaf. Stevia can also be used in cooking, but it’s a little

tricky. The amount you should use can vary a lot from brand to brand, so you definitely

should use a Stevia cookbook. Many of the companies with Stevia products have their

own cookbooks.

Stevia has been used for hundreds if not thousands of years by the native tribes in

Paraguay and Brazil to treat high blood pressure and diabetes. Modern research has

shown that it does help both conditions. Stevia causes blood vessels to dilate. When the

diameter of a blood vessel increases, the blood pressure in it goes down. A double-blind

placebo-controlled study was published in the British Journal of Pharmacology in the

year 2000 documenting Stevia’s ability to lower blood pressure. Researchers found that

after only three months, patients with high blood pressure who were given Stevia three

times a day had a significant decrease in both their systolic (the upper number) and

diastolic (the lower number) blood-pressure numbers.

 7

Stevia is a great sugar substitute for people who really need to avoid sugar, such

as diabetics. In addition, Stevia has an added benefit for type 2 diabetics: It seems to have

an effect opposite to that of sugar on their bodies; it causes blood sugar to go down.

Research has also discovered two more Stevia health benefits. First, it can kill certain

bacteria and viruses. In a study published in 2001, Stevia was found to have antiviral

effects against the rotavirus. This virus can cause severe diarrhea and dehydration,

especially in infants. Secondly, Stevia shows a strong ability to kill a wide range of food-

borne bacteria. (Horner, 2009)

The natural sweetener stevioside, which is found in the plant stevia, has been used

for many years in the treatment of diabetes among Indians in Paraguay and Brazil.

However, the mechanism for the blood glucose-lowering effect remains unknown. A

study conducted at the Department of Endocrinology and Metabolism, Aarhus University

Hospital, Denmark, found that stevioside enhances insulin secretion from mouse

pancreatic islets in the presence of glucose. The researchers state, "Stevioside stimulates

insulin secretion via a direct action on pancreatic beta cells. The results indicate that the

compounds may have a potential role as an anti-hyperglycemic agent in the treatment of

type 2 diabetes mellitus."

Ray Sahelian, M.D., co-author with Donna Gates of The Stevia Cookbook

(Avery/Penguin, 1999), says, "Stevia is a wonderful alternative to sugar and artificial

sweeteners for those who have diabetes. This study gives us one more reason to

recommend diabetics take advantage of this safe, non-calorie herbal sweetener."

(Jeppesen, 2000)
 8

MATERIALS AND METHODOLOGY

Preparation of the Sample

The main ingredients in this study are Strawberry, Stevia leaves, Sugar,

Aspartame, Calamansi Juice, Gelatine and Water. The fruit used is first washed before

being subjected to mashing. All other ingredients and materials are collected and placed

in one area for easy access and use. Score cards are made available before formulating

the product to be used by the ten panelists during sensory evaluation.

Management Practices

In all procedures concerning food there are certain practices that must be

followed. These are the standard operating procedures (SOP) such as the Aseptic

Technique and Good Manufacturing Practices (GMP). Aseptic technique is important in

handling food because it assures product safety and sterility. This is applied in the study

by washing and sterilizing all of the utensils and raw ingredients that will be used in the

study. GMP is also important to assure the product quality. This is also applied by

wearing the proper attire in food preparation, following correct procedure, practicing

good hygiene, and observing cleanliness of environment.

 9

Research Procedure

After the preparation of the samples, the Strawberry is totally mashed. The

mashed strawberry is then used in producing jams of different sweeteners. After the jams

are produced, they are transferred to glass jars, where the covers are slightly left open or

not completely sealed, then employed in sterilization process using steam as the

sterilizing agent for about 15 minutes in high heat. When the glass jars are cool enough to

be touched, it is then sealed tightly.

Production of the Sample

Treatment 1: Strawberry Jam (Sugar)

The Sugar-Strawberry Jam is composed of the following raw materials: 1 cup

mashed Strawberry, 1 cup sugar and 1 Tablespoon Calamansi Juice. All of the

ingredients are mixed together then cooked until gelling point. The following materials

and utensils were used: Measuring cups and spoons, Stove, Cooking Pan, Wooden

spoons, glass can and a bowl.

Treatment 2: Strawberry Jam (Aspartame)

The Aspartame-Strawberry Jam is composed of the following raw materials: 1

cup mashed Strawberry, 1 Teaspoon Aspartame and 2 Tablespoons of Unflavoured

 10

Gelatine. It was then cooked until thick or jam like. The following materials and utensils

were used: Measuring cups and spoons, Stove, Cooking Pan and Wooden spoons and a

bowl.

Treatment 3: Strawberry Jam (Stevia)

The Stevia-Strawberry Jam is composed of the following raw materials: 1 cup

mashed Strawberry, ½ cup Stevia Extract (3/4 cup stevia leaves, ¾ water, boiled) and 2

Tablespoons of Unflavoured Gelatin. All of the ingredients are mixed and cooked until

thick, sticky and jam like. The following materials and utensils were used: Measuring

cups and spoons, Stove, Cooking Pan and Wooden spoons and a bowl.

Sensory Evaluation

Sensory evaluation was conducted on the developed product to determine if there

is a significant difference between the natural sweetener used to act as a possible

substitute for the common table sugar and artificial sweetener, which can affect the

general acceptability of the product. Scorecards were provided for ten (10) panelists who

were chosen to evaluate the product. The different Strawberry Jams was mainly evaluated

on its: colour, mouth feel, taste (sweetness), aroma and consistency. Results will then be

subjected to analysis using Analysis of Variance (ANOVA).

 11

Experimental Design

The research design employed in this study is the Completely Randomized

Design (CRD). This is the appropriate design to analyze the data generated from the

experiment because it makes use of the randomization methods to eliminate experimental

bias. It was employed in the three Jam Treatments composing of Treatment 1 – Sugar

made Strawberry Jam, Treatment 2 – Aspartame made Strawberry Jam and Treatment 3 –

Stevia made Strawberry Jam.

Data Collected

The data collected in this study are the ratings of the ten panelists for the three

different treatments made, which are gathered from the score cards for the acceptability

of the product and these ratings are then subjected to statistical analysis.

Statistical Analysis

The data collected are analyzed using the Analysis of Variance (ANOVA) of the

Completely Randomized Design (CRD). Since there was a significant differences found

from the collected data, the Duncan Multiple Range Test (DMRT) was employed for

further analysis of these differences.

 12

RESULTS AND DISCUSSION

From the gathered data, in general, the treatment which has the highest mean

yield was found to be Treatment 1 - Sugar strawberry Jam and the treatment with the

lowest mean yield was Treatment 3- Stevia Strawberry Jam. The Treatment 2 –

Aspartame Strawberry Jam was found to be the middle mean yield. Specifically, in terms

of colour, the mean yield of treatments: one is 6.3, two is 3.6 and three is 2.2. In terms for

mouth feel, the mean yields of treatments are 6.1, 4.3, and 3.1, respectively. While for

taste, mean yields of the treatments are 6, 4.3 and 2.4, respectively. For aroma, 5.6, 4.8,

3.2 are the mean yield respectively. And lastly for the consistency, it was found to be

having the mean yields of 5.9, 3.6 and 2.9, respectively. Analyzing the data would give

us the result that the Sugar strawberry Jam is more favourable than the Stevia Strawberry

Jam since it yields as having the highest mean yield. This is due that sugar gives off a

good colour, taste, aroma, mouth feel and consistency. Aspartame is second to Sugar and

is also the next favourable after Sugar.

Using the ANOVA, it was found that difference in the colour, mouth feel, taste,

aroma and consistency of the compared Strawberry jams are highly significant from each

other. It would mean that there is a great difference with the three treatments employed.

With F computed 28.72>6.01 of 1% F tabulated in colour. F computed 42.164>6.01 of 1

% F tabulated in Mouth feel. F computed 25.985>6.01 of 1 % F tabulated in Taste. F

computed 13.3509>6.01 of 1 % F tabulated in Aroma. And lastly, F computed

 13

38.792>6.01 of 1 % F tabulated in consistency. When the F computed is greater than the

1 % F tabulated, the treatments are said to be highly significant different from each other.

In the computed F for the panelists, in terms of colour, the F computed 3.68 > 3.6

of 1 % F tabulated giving a highly significant difference that would mean that the ten

panelists have a highly different understanding of colour of the jam. For the Mouth feel,

F computed 2.9 > 2.46 of 5% F tabulated and < 3.6 of 1% F tabulated which would mean

that the panelists varies in the perception of the mouth feel of jams. For taste, the F

computed is 1.42 < 2.46 of 5% F tabulated, which means that the panelists come into

understanding in the perception of the taste for jams. In terms of aroma, F computed is

2.33 < 2.46 of 5% F tabulated which would also mean that the panelists coincide with

how they perceive the smell of the jams. Lastly, for consistency, having the consistency

of 2.18 < 2.46 of 5% F tabulated will also mean that the panelists do not differ in how

they make out the consistency of jams.

The data are then subjected to Duncan Multiple Range Test with results of:

Table 1. DMRT Colour

DMRT (1%)
Ranges 2 3 3
(Trt1-
rk values 4.07 4.27 Trt3)
RK 0.96250 1.0097 1.00979
values 1 98 8
diff.
Mean 2.7 1.3 4
conclusi
on:
2.7>0.9 4>1.009
625 7
1.3>1.0
 14

097

From table 1, the mean differences are greater than the RK values. It was then

concluded that in terms of acceptability in colour, treatments of Sugar, Aspartame and

Stevia are highly significant from one other. It would mean that each of the treatment are

very much different to one another. Sugar makes the jam shiny and look wet that

naturally would attract consumers. Aspartame and Sugar does not give off the shiny and

wet look that sugar makes and for this reason, makes the Jams not attractive to the

consumers.

Table 2. DMRT Mouth Feel

DMRT (1%)
Ranges 2 3 3
(Trt1-
rk values 4.07 4.27 Trt3)
RK 0.94643 0.9929
values 1 39 0.992939
diff.
Mean 1.8 1.2 3
conclusi
on:
1.8>0.9
464 3>0.99
1.2>0.9
929

From table 2, the mean differences are also greater than the RK values. It was

then concluded that in terms of acceptability in Mouth feel, treatments of Sugar,

Aspartame and Stevia are also highly significant from one other. Sugar when heated

caramelize and makes the mixture sticky making it more jam like in mouth feel.

Aspartame is a powder sweetener that does not make the mixture sticky making it un-jam
 15

like but it was remedied by using the gelatine to make them stick together but it would

not make the mixture jam like but only like jelly like. Stevia Extract also does not make

the mixture sticky unlike the sugar and like the aspartame it would only yield a jelly like

mixture.

Table 3. DMRT Taste

DMRT (1%)
Ranges 2 3 3
(Trt1-
rk values 4.07 4.27 Trt3)
RK 1.5085 1.50855
values 1.437896 54 4
diff.
Mean 1.7 1.9 3.6
conclusi
on:
1.7>1.43 3.6>1.5
78 085
1.9>1.50
855

From table 3, the mean differences are also greater than the RK values just like in

table 1 and 2. In terms of acceptability in taste, it was also concluded that treatments of

Sugar, Aspartame and Stevia are highly significant from one other. In terms of taste sugar

gives off the tastiest Jam, Aspartame comes second and Stevia comes in last. Sugar gives

off plain sweeteness while Aspartame gives off an after taste in the tongue. Stevia is

considered the least tasty because it has this bitter taste coming from the leaves that

makes the consumer unfavourable to it.

Table 4. DMRT Aroma

 16

DMRT (1%)
Ranges 2 3 3
(Trt1-
rk values 4.07 4.27 Trt3)
RK 1.36118 1.428
values 1 07 1.42807
diff.
Mean 0.8 1.6 2.4
conclusi
on:
0.8<1.3
611 2.4>1.42
1.6>1.4
280

From table 4, not all of the mean differences are greater than the RK values. Only

the mean difference of treatment 2 - 3 and 1 – 3 are greater than the RK values while the

mean difference of treatment 1-2 are less than the RK value. It was then concluded that in

terms of acceptability in aroma, treatments of Sugar-Aspartame are not significantly

different from each other while Sugar – Stevia and Aspartame - Stevia are highly

significant from one other. The treatment Sugar and Aspartame gives off more or less the

same aroma or smell while Stevia is said to be very much different from the other two

treatments because it gives off the aroma of dried leaves.

Table 5. DMRT Consistency

DMRT (1%)
Ranges 2 3 3
(Trt1-
rk values 4.07 4.27 Trt3)
RK 1.248
values 1.19047 97 1.24897
diff.
Mean 2.3 0.7 3
conclusi
 17

on:
2.3>1.1
904 3>1.2489
0.7<1.2
489

From table 5, not all of the mean differences are also greater than the RK values.

Only the mean difference of treatment 1-2 and 1 – 3 are greater than the RK values while

the mean difference of treatment 2-3 are less than the RK value. It was then concluded

that in terms of acceptability in Consistency, treatments of Sugar- Aspartame and Sugar-

Stevia are highly significant from each other while treatment Aspartame – Stevia are not

significantly different from one other. The consistency between Stevia and Aspartame are

more or less likely the same to one another. Sugar is much more different because of its

jam like structure unlike the other two that has a jelly like structure.
 18

SUMMARY, CONCLUSION AND RECOMMENDATION

Summary

This study was conducted to formulate and develop Strawberry Jam using

Stevia rebaudiana leaves extract as sweetener and at the same time to compare it with

different sweeteners like sugar and aspartame. From the employed statistical analysis, it

was found that these three different treatments are highly significant from one another.

But in further analysis using DMRT, it was also found that in terms of the acceptability in

colour, mouth feel and taste the three treatments highly varies from one another giving a

highly significant difference results. But in terms of aroma, treatments of Sugar-

Aspartame are not significantly different from each other while Sugar – Stevia and

Aspartame - Stevia are highly significant from one other which would mean that the

treatments of Sugar and Aspartame does not vary in terms of their smell. Only the Stevia

Strawberry Jam greatly varies from the other two sweeteners. In terms of acceptability in
 19

Consistency, the different treatments of Sugar- Aspartame and Sugar- Stevia are higly

significant from each other while treatment Aspartame – Stevia are not significantly

different from one other which would mean that the Stevia and Aspartame are very much

the same in their structure while they both vary from the jam like structure of the Sugar

Strawberry Jam.

Conslusion

In conclusion with the study, we were able to formulate and develop Strawberry

Jam using Stevia rebaudiana leaves extract as sweetener and also we were also able to

compare it to other sweeteners in the acceptability of the jam in terms with their colour,

mouth feel, taste, aroma and consistency. It was also concluded that the difference

between the three treatments are highly significant from each other in terms of the

acceptability in colour, mouth feel and taste. The treatments of Sugar and Aspartame in

the acceptability of aroma and treatments of Aspartame and Stevia in the acceptability of

Consistency are concluded not significantly different from each other.

Recommendation
 20

In this study, further analysis of the sample like proximate analysis and physico-

chemical test are highly recommended. Formulating and developing other products using

Stevia rebaudiana is a great idea. And also the use of this study as reference material can

also be recommended.

REFERENCE CITED

Alvarez, M., & Bazzote, R. B. (1981). Effect of aqueous extract of Stevia rebaudiana

Bertone on biochemical parameters of normal adult persons. Arq Biol Tech

(p.178).

Aquino, R.P., & Behar, I. (1985). Isolation of the principal sugars of Stevia rebaudania.

Boll Soc Ital Biol Sper, 61(9), 1247-1252

Horner, C. (2009). Natural Secrets for Breast Health. Retrieved March 27, 2010 from

http://www.stevia.com/Stevia_C_Article/Breast_Health_Tip_Avoid_Sugar/696.

Jeppesen PB, et al. Stevioside acts directly on pancreatic beta cells to secrete insulin.

Metabolism 2000 Feb;49(2):208-14. Website: www.raysahelian.com

Sahelian, R. & Gates, D. (1999). The Stevia Cookbook. United States of America:

Penguin Putnam, Inc.

 21

APPENDICES

Fig1. Score card

Panelist: Date:
Panelist no:
Sample: Strawberry Jam

Instructions: Please rate the following samples accordingly using the

hedonic scale found below.
Sample
Quality Characteristics Sample 135Sample 853 254

A. Appearance
Colour

B. Texture
Consistency
Mouthfeel

C. Flavor
Aroma
 22

Taste

Hedonic Scale:
7- Like Extremely
6- Like Very much
5- Like Slightly
4- Neither like nor dislike
3- Dislike Slightly
2- Dislike Very much
1- Dislike Extremely

Comments:

Thank you!
 23

Fig 2. ANOVA Colour

Panelist Trt 1 Trt 2 Trt3 Total Mean
1 6 3 3 12 1.2
2 7 2 1 10 1
3 6 3 1 10 1
4 6 4 3 13 1.3
5 7 5 2 14 1.4
6 6 3 1 10 1
7 5 2 2 9 0.9
8 6 4 3 13 1.3
9 7 6 4 17 1.7
10 7 4 3 14 1.4
Total 63 36 23 122 12.2
Mean 6.3 3.6 2.3 12.2 1.22

SOV df SS MS Fc Ft
Treatmen 83.266 41.633 74.443 3.55/6.
t 2 67 33 71 01
18.533 2.0592 3.6821 2.46/3.
Panelist 9 33 59 19 6
10.066 0.5592
Error 18 67 59
111.86 3.8574
Total 29 67 71

496.13
1. CF 33

18.533
2.SSP 33

83.266
3. SStr 67

111.86
4.TSS 67

0.2364
5. SEM 87
Table 1. DMRT Colour

DMRT (1%)
Ranges 2 3 3
(Trt1-
rk values 4.07 4.27 Trt3)
RK 0.96250 1.0097 1.00979
 24

Fig 3 ANOVA.Mouth feel

Panelist Trt 1 Trt 2 Trt3 Total Mean
1 6 5 4 15 1.5
2 6 4 3 13 1.3
3 6 3 2 11 1.1
4 7 3 4 14 1.4
5 6 5 2 13 1.3
6 6 5 2 13 1.3
7 5 3 2 10 1
8 6 5 3 14 1.4
9 7 6 5 18 1.8
10 6 4 4 14 1.4
Total 61 43 31 135 13.5
Mean 6.1 4.3 3.1 13.5 1.35

SOV df SS MS Fc Ft
Treatmen 42.164 3.55/6.
t 2 45.6 22.8 38 01
14.166 1.5740 2.9109 2.46/3.
Panelist 9 67 74 59 6
9.7333 0.5407
Error 18 33 41
2.3965
Total 29 69.5 52

1. CF 607.5

14.166
2.SSP 67

3. SStr 45.6

4.TSS 69.5

0.2325
5. SEM 38
Table 2. DMRT Mouth Feel

DMRT (1%)
Ranges 2 3 3
(Trt1-
rk values 4.07 4.27 Trt3)
RK 0.94643 0.9929
values 1 39 0.992939
 25

diff.
Mean 1.8 1.2 3
conclusi
on:
1.8>0.9
464 3>0.99
1.2>0.9
929
 26

Fig 4. ANOVA Taste

Panelist Trt 1 Trt 2 Trt3 Total Mean
1 7 4 4 15 1.5
2 7 4 1 12 1.2
3 3 5 3 11 1.1
4 6 3 3 12 1.2
5 7 5 2 14 1.4
6 6 2 1 9 0.9
7 5 3 2 10 1
8 6 6 3 15 1.5
9 7 6 3 16 1.6
10 6 5 2 13 1.3
Total 60 43 24 127 12.7
Mean 6 4.3 2.4 12.7 1.27

SOV df SS MS Fc Ft
Treatmen 64.866 32.433 25.985 3.55/6.
t 2 67 33 16 01
16.033 1.7814 2.46/3.
Panelist 9 33 81 1.4273 6
22.466 1.2481
Error 18 67 48
103.36 3.5643
Total 29 67 68

537.63
1. CF 33

16.033
2.SSP 33

64.866
3. SStr 67

103.36
4.TSS 67

0.3532
5. SEM 91
Table 3. DMRT Taste

DMRT (1%)
Ranges 2 3 3
(Trt1-
rk values 4.07 4.27 Trt3)
 27

RK 1.5085 1.50855
values 1.437896 54 4
diff.
Mean 1.7 1.9 3.6
conclusi
on:
1.7>1.43 3.6>1.5
78 085
1.9>1.50
855
 28

Fig 5. ANOVA Aroma

Panelist Trt 1 Trt 2 Trt3 Total Mean
1 7 5 4 16 1.6
2 4 2 2 8 0.8
3 5 5 1 11 1.1
4 6 4 4 14 1.4
5 5 5 2 12 1.2
6 7 5 2 14 1.4
7 6 6 6 18 1.8
8 5 5 5 15 1.5
9 6 5 2 13 1.3
10 5 6 4 15 1.5
Total 56 48 32 136 13.6
Mean 5.6 4.8 3.2 13.6 1.36

SOV df SS MS Fc Ft
Treatmen 29.866 14.933 13.350 3.55/6.
t 2 67 33 99 01
23.466 2.6074 2.3311 2.46/3.
Panelist 9 67 07 26 6
20.133 1.1185
Error 18 33 19
73.466 2.5333
Total 29 67 33

616.53
1. CF 33

23.466
2.SSP 67

29.866
3. SStr 67

73.466
4.TSS 67

0.3344
5. SEM 43
Table 4. DMRT Aroma

DMRT (1%)
Ranges 2 3 3
(Trt1-
rk values 4.07 4.27 Trt3)
 29

RK 1.36118 1.428
values 1 07 1.42807
diff.
Mean 0.8 1.6 2.4
conclusi
on:
0.8<1.3
611 2.4>1.42
1.6>1.4
280
 30

Fig 6. ANOVA Consistency

Panelist Trt 1 Trt 2 Trt3 Total Mean
1 6 3 3 12 1.2
2 7 1 2 10 1
3 6 3 2 11 1.1
4 5 4 4 13 1.3
5 5 4 2 11 1.1
6 6 5 2 13 1.3
7 5 3 2 10 1
8 6 4 4 14 1.4
9 7 6 5 18 1.8
10 6 3 3 12 1.2
Total 59 36 29 124 12.4
Mean 5.9 3.6 2.9 12.4 1.24

SOV df SS MS Fc Ft
Treatmen 49.266 24.633 28.792 3.55/6.
t 2 67 33 21 01
1.8666 2.1818 2.46/3.
Panelist 9 16.8 67 18 6
0.8555
Error 18 15.4 56
81.466 2.8091
Total 29 67 95

512.53
1. CF 33

2.SSP 16.8

49.266
3. SStr 67

81.466
4.TSS 67

0.2924
5. SEM 99
Table 5. DMRT Consistency

DMRT (1%)
Ranges 2 3 3
(Trt1-
rk values 4.07 4.27 Trt3)
 31

RK 1.248
values 1.19047 97 1.24897
diff.
Mean 2.3 0.7 3
conclusi
on:
2.3>1.1
904 3>1.2489
0.7<1.2
489

Fig 7. Flow Diagram

Formulation and
Development of
Stevia Strawberry
Jam
 32

Production of
Strawberry Jams
using different
sweeteners

Sensory Evaluation

Data Gathering and

Data Analysis

Writing of Research
Paper