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