Analysis

To analyze the results, I used my senses to judge the muffins and cookies. What I used to judge them on was appearance, taste, and texture. Throughout the experiment, I thought that sugar would have better results that the Splenda which it did. But even though my hypothesis was right, I didn’t think that the results would be so different. My hypothesis was right throughout the experiment.

The texture, appearance, and even taste of the cookies and muffins were different. If I could repeat this experiment, what I would do differently is to make the amount that the recipe said to. I think that it would have maybe affected the taste just because the batter would have had more of the ingredients in it, but I am not positive. Also, there is another Splenda product that is half Splenda, half sugar. This might be a more suitable substitute than just regular Splenda for real sugar

            The Splenda items were crumbly in appearance, the sugar crystals were dry and heavy looking, not like the crystallized, real sugar. Both the cookies and the muffins were very dense, so that when you ate them you really needed to drink some water to wash them down. The taste was actually okay if you could get past the texture and appearance. They didn’t look very appetizing. The sugar-baked items looked very nice, smooth in appearance, and the items were light and airy. When you took a bite, they were very moist and tasty. You didn’t need any water to wash them down with (although milk is always a good idea with cookies).