For the sensory analysis and intention to buy the developed bread enriched with bioactive compounds from coffee, three different samples were used, a standard formulation (PP), as control, prepared without addition of coffee extract, and the formulations with addition of extract with concentration of 1.063g/ml(14.14g/L GAE) F1 and F2, which replaced 100% and 50% of the water of the formulation by a coffee extract rich in phenolic compounds respectively.
The test was performed by non-trained volunteer judges through the use of an acceptance test with nine-point structured scales to evaluate the following attributes: visual appearance, color, aroma, taste, texture, bitterness and overall acceptance of samples. The judges received samples randomly and randomly coded with three-digit numbers, monadic in individual booths.
Eighty-five sensorial evaluations were performed, which resulted in a general average of the attributes greater for the control sample, as expected, which allows us to minimize the rejection bias of the product itself independent of the addition of the coffee extract.
The evaluators differentiated the visual appearance, color and aroma between PP and other formulations, but did not identify difference between F1 and F2 for these attributes. The attributes of taste and bitterness among the samples were sensorially well distinguished; And the texture between PP and F1, and this attribute was the one that most pleased the participants who had intention to buy F1 and F2.
To identify the independent variables that influenced the purchase intention, we used logistic regression analysis, which showed that the attributes
of taste and bitterness are directly related to the choice of participants, both attributes explain 63% of the variability in the intention to buy the sample F2; And for F1 explain together with the texture and aroma variables 64% variability. Improving these aspects can increase acceptance, as bitterness directs food choices and preferences.