Sensory Acceptance of School Breakfast Programs in Andean Public Schools of Ecuador.
Saved in:
| 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 |
Be the first to leave a comment!
