2.5. Sensory evaluation of the bread added chia (S. hispanica L.)
flour or seeds
The samples were evaluated by 58 non-trained judges, where
the acceptability tests were applied and the purchase intent of the
samples of breads made with chia flour and chia seeds obtained in
CCRD model validation.
The bread samples were slices with a thickness of 1 cm. The
purchase intent tests utilized a 5-point scale (1-certainly wouldn't
buy to the 5-certainly buy). A nine-point hedonic scale was used in
the test of acceptability, with one extreme being the qualification of
“disliked very much”, “indifferent” in the center and the other end
being “extremely like”, according to NBR 12994 (ABNT, 1993) for
evaluating the appearance attributes, color, aroma, texture of the
crumb, flavor and overall quality. The index of acceptability (IA)was
calculated using Equation (5), as follows.