View in EDS

Sensory Acceptance of School Breakfast Programs in Andean Public Schools of Ecuador.

Saved in:
Bibliographic Details
Title: Sensory Acceptance of School Breakfast Programs in Andean Public Schools of Ecuador.
Authors: Culqui, Priscila1 (AUTHOR), Baldeón‐Báez, Sandra2 (AUTHOR), Argothy, Anderson3 (AUTHOR), Franco‐Crespo, Christian4 (AUTHOR) franco.crespo.ec@gmail.com
Source: Journal of Sensory Studies. Apr2026, Vol. 41 Issue 2, p1-16. 16p.
Subjects: School breakfast programs, Sensory evaluation, Cooking, School children, Nutritional value, Ecuadorians, Child nutrition
Geographic Terms: Ecuador
Abstract: This study evaluates the sensory acceptability of school breakfast products from Ecuador's School Feeding Program (PAE), assessing how sensory attributes, color, smell, taste, texture, and appearance affect students' acceptance and program effectiveness. A sample of 205 students aged 10–12 years from three schools was evaluated using probabilistic sampling. A paired sensory evaluation compared PAE breakfast products: beverages (L) and cookies (G) with commercial equivalents using a facial hedonic scale. Methodology includes a LMM model to identify specific relationships between variables and Post Hoc tests to corroborate. Reached results show that commercial products were significantly preferred across all sensory attributes. PAE beverages and cookies received lower ratings, particularly for flavor and texture, indicating critical reformulation needs. Strategic reformulation focusing on flavor profiles, texture, and production processes will enhance the program's impact on student health and efficiency of economic resources. Summary: This research on the sensory acceptability of school breakfast products in Ecuador has significant practical implications for improving the effectiveness of the national School Feeding Program (PAE). By identifying the sensory attributes that influence students' preferences, such as taste, texture, and appearance, this study provides critical insights for reformulating school breakfast products to increase consumption rates. Enhancing product quality can maximize nutritional benefits and reduce food waste and be more efficient in the use of public economic resources. The findings can also guide policymakers and food manufacturers in designing child‐friendly, nutritious food products that align with students' sensory preferences. Additionally, the research methodology, which includes student participation in sensory evaluations, can be adopted in similar programs worldwide to ensure culturally and contextually appropriate school meal designs. These improvements could strengthen the sustainability and efficiency of school feeding programs, ultimately benefiting millions of children and their families. [ABSTRACT FROM AUTHOR]
Copyright of Journal of Sensory Studies is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Database: Engineering Source
FullText Text:
  Availability: 0
Header DbId: egs
DbLabel: Engineering Source
An: 193163156
AccessLevel: 6
PubType: Academic Journal
PubTypeId: academicJournal
PreciseRelevancyScore: 0
IllustrationInfo
Items – Name: Title
  Label: Title
  Group: Ti
  Data: Sensory Acceptance of School Breakfast Programs in Andean Public Schools of Ecuador.
– Name: Author
  Label: Authors
  Group: Au
  Data: <searchLink fieldCode="AR" term="%22Culqui%2C+Priscila%22">Culqui, Priscila</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Baldeón‐Báez%2C+Sandra%22">Baldeón‐Báez, Sandra</searchLink><relatesTo>2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Argothy%2C+Anderson%22">Argothy, Anderson</searchLink><relatesTo>3</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Franco‐Crespo%2C+Christian%22">Franco‐Crespo, Christian</searchLink><relatesTo>4</relatesTo> (AUTHOR)<i> franco.crespo.ec@gmail.com</i>
– Name: TitleSource
  Label: Source
  Group: Src
  Data: <searchLink fieldCode="JN" term="%22Journal+of+Sensory+Studies%22">Journal of Sensory Studies</searchLink>. Apr2026, Vol. 41 Issue 2, p1-16. 16p.
– Name: Subject
  Label: Subjects
  Group: Su
  Data: <searchLink fieldCode="DE" term="%22School+breakfast+programs%22">School breakfast programs</searchLink><br /><searchLink fieldCode="DE" term="%22Sensory+evaluation%22">Sensory evaluation</searchLink><br /><searchLink fieldCode="DE" term="%22Cooking%22">Cooking</searchLink><br /><searchLink fieldCode="DE" term="%22School+children%22">School children</searchLink><br /><searchLink fieldCode="DE" term="%22Nutritional+value%22">Nutritional value</searchLink><br /><searchLink fieldCode="DE" term="%22Ecuadorians%22">Ecuadorians</searchLink><br /><searchLink fieldCode="DE" term="%22Child+nutrition%22">Child nutrition</searchLink>
– Name: SubjectGeographic
  Label: Geographic Terms
  Group: Su
  Data: <searchLink fieldCode="DE" term="%22Ecuador%22">Ecuador</searchLink>
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: This study evaluates the sensory acceptability of school breakfast products from Ecuador's School Feeding Program (PAE), assessing how sensory attributes, color, smell, taste, texture, and appearance affect students' acceptance and program effectiveness. A sample of 205 students aged 10–12 years from three schools was evaluated using probabilistic sampling. A paired sensory evaluation compared PAE breakfast products: beverages (L) and cookies (G) with commercial equivalents using a facial hedonic scale. Methodology includes a LMM model to identify specific relationships between variables and Post Hoc tests to corroborate. Reached results show that commercial products were significantly preferred across all sensory attributes. PAE beverages and cookies received lower ratings, particularly for flavor and texture, indicating critical reformulation needs. Strategic reformulation focusing on flavor profiles, texture, and production processes will enhance the program's impact on student health and efficiency of economic resources. Summary: This research on the sensory acceptability of school breakfast products in Ecuador has significant practical implications for improving the effectiveness of the national School Feeding Program (PAE). By identifying the sensory attributes that influence students' preferences, such as taste, texture, and appearance, this study provides critical insights for reformulating school breakfast products to increase consumption rates. Enhancing product quality can maximize nutritional benefits and reduce food waste and be more efficient in the use of public economic resources. The findings can also guide policymakers and food manufacturers in designing child‐friendly, nutritious food products that align with students' sensory preferences. Additionally, the research methodology, which includes student participation in sensory evaluations, can be adopted in similar programs worldwide to ensure culturally and contextually appropriate school meal designs. These improvements could strengthen the sustainability and efficiency of school feeding programs, ultimately benefiting millions of children and their families. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>Copyright of Journal of Sensory Studies is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=egs&AN=193163156
RecordInfo BibRecord:
  BibEntity:
    Identifiers:
      – Type: doi
        Value: 10.1111/joss.70132
    Languages:
      – Code: eng
        Text: English
    PhysicalDescription:
      Pagination:
        PageCount: 16
        StartPage: 1
    Subjects:
      – SubjectFull: School breakfast programs
        Type: general
      – SubjectFull: Sensory evaluation
        Type: general
      – SubjectFull: Cooking
        Type: general
      – SubjectFull: School children
        Type: general
      – SubjectFull: Nutritional value
        Type: general
      – SubjectFull: Ecuadorians
        Type: general
      – SubjectFull: Child nutrition
        Type: general
      – SubjectFull: Ecuador
        Type: general
    Titles:
      – TitleFull: Sensory Acceptance of School Breakfast Programs in Andean Public Schools of Ecuador.
        Type: main
  BibRelationships:
    HasContributorRelationships:
      – PersonEntity:
          Name:
            NameFull: Culqui, Priscila
      – PersonEntity:
          Name:
            NameFull: Baldeón‐Báez, Sandra
      – PersonEntity:
          Name:
            NameFull: Argothy, Anderson
      – PersonEntity:
          Name:
            NameFull: Franco‐Crespo, Christian
    IsPartOfRelationships:
      – BibEntity:
          Dates:
            – D: 01
              M: 04
              Text: Apr2026
              Type: published
              Y: 2026
          Identifiers:
            – Type: issn-print
              Value: 08878250
          Numbering:
            – Type: volume
              Value: 41
            – Type: issue
              Value: 2
          Titles:
            – TitleFull: Journal of Sensory Studies
              Type: main
ResultId 1