Acceptance and purchase intention of chia-enriched vegan brownies (Salvia hispanica L.)
DOI:
https://doi.org/10.12957/demetra.2025.84868Keywords:
Sensory analysis. Salvia hispanica. Confectionery foods.Abstract
Introduction: Chia (Salvia hispanica L.) and its by-products have technological properties and health benefits. Objective: To develop and evaluate the sensory acceptance and microbiological quality of vegan brownies with added chia (Salvia hispanica L.). Method: This experimental study developed two types of vegan brownies. In both, chia seed mucilage replaced eggs, and in one formulation, wheat flour was also partially replaced with 8% (BS8%) defatted chia flour. The samples underwent acceptance testing, with the assessment of acceptance rates and purchase intention for each formulation. Microbiological analyses were conducted before sensory evaluation. Results: Microbiological analyses confirmed that the samples were safe for consumption. Among the 100 participants, 75% identified as omnivores and 25% as vegetarians, with 55% being female. Both BS8% and BCV brownies showed good acceptance (>76%) across different groups. BS8% had higher acceptance for flavor, color, aroma, and overall impression (p<0.05), compared to BCV. Purchase intention was higher (p>0.05) for BS8% when a vegan label and ingredient list were present. Conclusion: The use of defatted chia flour in vegan brownies is feasible and has sustainability appeal due to the use of a by-product. The presence of a label and ingredient list on the packaging plays a crucial role in consumer acceptance, supporting greater commercialization.
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Copyright (c) 2025 Caroline Dario Capitani, Giovana Corrêa Altemari, Mariele Rodrigues Moreira, Maurício Ariel Rostagno
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