For that small amount it should not make that much of a taste difference. The problem with raw sugar is that it has a flavor similar to Brown Sugar (aka Molasses). So you can use it in place of the white sugar, but in recipes with a delicate taste you may feel the difference.
Raw sugar is the residue left after sugarcane has been processed to remove molasses and refine the sugar crystals. Raw sugar contains molds and fibers which are considered nutrients, however, to be sold in the US raw sugar has been refined losing some of these properties.