Detecting the Different Level of Sugar Content in Two Different Jams. Mara Pfneisl, Ryan Clayman, Bart Larsen and Jordan Senter. Lewis & Clark College

Transcription

1 Two Different Jams 1 Running head: TWO DIFFERENT JAMS Detecting the Different Level of Sugar Content in Two Different Jams Mara Pfneisl, Ryan Clayman, Bart Larsen and Jordan Senter Lewis & Clark College

2 Two Different Jams 2 Abstract This study examined whether people can detect the difference between regular sugar content and low sugar/no artificial sweetener content in raspberry Smucker s jams. Our hypothesis was that participants would prefer the regular sugar jam over the low sugar/no artificial sweetener jam. Thirty participants volunteered in this experiment, most of whom were college students. A within-subject design was used and each participant rated the taste of each jam on a Likert scale of one (don t like) to seven (like a lot). The results indicate that there is no significant difference between the tastes of the different sugar content in the jams.

3 Two Different Jams 3 Detecting the Different Level of Sugar Content in Two Different Jams Each year people tend to be more concerned with the amount of sugar and calories that are in their food. Looking at two different raspberry jams both by Smucker s, but with different levels of sugar; one with regular sugar content and the other with low sugar and no artificial sweetener, the question was raised as to which jam participants would prefer. Previous studies done by Thumin (1962), dealing with the taste of different brands of cola, showed that participants can detect specific brands of cola if the brand names are given to them. However, this study concentrated more on if participants could detect a difference in taste due to a disparate in sugar content. Our hypothesis was that participants would be able to detect a difference amongst the two jams and would prefer the regular sugar content jam over the low sugar and no artificial sweetener jam. This paper was written with the guidance of the Publication Manual of the American Psychological Association Fifth Edition (2001). Method Participants Thirty people voluntarily participated in this experiment, in which the majority of the participants were college students. All participants were part of a convenience sample of individuals passing through the Templeton foyer at Lewis and Clark College between 11:30am to 12:30pm. Materials Two raspberry preserves were used with different sugar content. One of the red raspberry preserves consisted of high fructose corn syrup, which came to be known as the regular jam. The other raspberry preserves had low sugar content and no artificial

4 Two Different Jams 4 sweetener, which was known as the low sugar jam. We chose these two jams because they were both from the same company, Smucker s, and have the same raspberry flavor. The one main variable difference was the amount of sugar content in the two jams which is what we were interested in examining. We also had a gallon of Northwest Mountain Spring water to use for palate cleansing and thirty paper cups, as well as sixty straws to give our participants the different jam samples. Finally, we provided each individual who participated in the experiment with a consent form and pen to sign the form (See Appendix). Procedure The two jam jars were hidden from participants view during the entire experiment. At the start of the experiment each participant would take a sip of water in order to clean their palate. They would then test their first jam which was given to them on a straw with approximately a dime size amount. Following tasting, participants would look at a one to seven Likert scale with one being don t like and seven being like a lot, and verbally tell us their rating, which we would then record. Participants would then take another sip of water to cleanse their palates before trying the second jam, also presented to them on a straw with approximately a dime size amount. They would once again rate the jam on a one to seven Likert scale telling us verbally their rating. For each new participant the order of jams presented would alternate. For the first participant we gave them the regular jam first and the low sugar jam second. Then for the second participant we gave the low sugar jam first and the regular jam second. This alternation of jam type continued throughout the experiment.

5 Two Different Jams 5 Results The participant s preference of regular jam to low sugar jam determined on a one to seven Likert scale, lead to insignificant results. A dependent t-test was performed at the.05 significance level with the Likert scale on likeness being the dependent variable and the type of jam (regular or low sugar) being the independent variable. In conducting the dependent t-test we found t (29) = 1.033, p =.310. As noted these results are far from being significant, indicating that the difference in sugar content between the two jams did not affect the overall preference of the sample. Though, it is important to note that there was more variation in the low sugar jam that had a mean of 2.30 (SD = 1.584) than in the regular jam that had a mean of 4.53 (SD =1.106). Discussion Our results show that the difference in sugar content between the two raspberry preserves did not affect our participant s preference as to which jam they preferred. This lead to the rejection of our hypothesis which stated that the participant s would prefer the regular jam to the low sugar jam due to the higher sugar content making it more flavorful. Instead our results indicate that the sugar content was not an affecting variable in detecting jam preference. If this experiment were to be reproduced in a new experiment there are a few confounding variables that should be taken into account. First of all, the counterbalancing that was used in our experiment was not efficient. One way to have received randomized results we should have put two pieces of paper in a hat to draw from, with one labeled one (meaning regular jam) and one labeled two (meaning low sugar jam). Therefore, the participant would draw a number from the hat and that jam

6 Two Different Jams 6 would be tried first. This would make the counterbalancing less structured and more beneficial to the experiment. Also, by having one of the experimenters record individuals preferences based on a verbal confirmation, our results may have been less accurate. In future experiments it would be better to provide each participant with their own print out of the Liker Scale to record their taste preference of jams one and two. This would eliminate the variation within each participant s preference by taking out the verbal communication barrier, and allowing participants to put down their first rating without having to translate their score into a verbal scale. Another confounding variable is the location in which the experiment was being held. We were in a public environment (Templeton Foyer) providing lots of distractions for our participants. Also, some participants preformed the experiment with their friends around, having their friend s taste rating affect their own, even though jams one and two were not given in the same order. This may have lead to misguided results from those participants that were persuaded and influenced by their peers. A possible future experiment would be to analyze whether the presence of seeds in the preserves has an affect on taste preference between two jams. One could also look at the difference between people who eat jam on a regular basis compared to those who eat it less frequently or not at all in regards to jam preference. Another possible alternative experiment is to look at different jam brands and if there is a significant difference in taste.

7 Two Different Jams 7 References American Psychological Association. (2001). Publication Manual of the American Psychological Association (5 th ed.). Washington, DC: Author. Thumin, F.J. (1962). Identification of Cola Beverages. Journal of Applied Psychology, 46 (5),

8 Two Different Jams 8 Appendix Consent Form for Taste Test We are students in Psychology Methodology (PSY 300). You have been asked to participate in a taste test we have designed as part of a class assignment. The purpose of the experiment is to determine taste preference for various commercially available food or drink. No deception is involved in the experiment. The products have not been tampered with in any way. You will be given asked to taste and/or look at several samples and provide your judgments about the taste. The entire experiment will take you less than two minutes. The data collected and the results of the experiment will be presented in class, but your identity will be kept confidential. If you wish to withdraw from the experiment at any time, you may do so without pressure or penalty. A research paper presenting the results of the experiment will be posted on the World Wide Web at the following location by March 30 th. If you have questions, please feel free to ask us, or the supervisor of this research, Erik Nilsen, Psychology Department, ext Thank you for participating. I,, understand that my participation in this experiment is voluntary, and that I may refuse to participate or withdraw from the experiment at any time without penalty., February 26th, Signature of Participant Signature of Experimenter