Innovación en productos de pastelería y repostería para el bar escolar del Instituto Nacional Mejía

Abstract

Abstract: This study focused on the innovation of pastry and bakery products for the school canteen of Instituto Nacional Mejía, aiming to improve the nutritional quality of the offered products while maintaining flavor and student acceptance. A review of current products was conducted to identify deficiencies in terms of nutrition, ingredients, and preparation methods. The research also explored the feasibility of introducing healthier products using local and natural ingredients. New recipes were designed and evaluated through surveys and acceptance tests with students to understand their preferences and assess the feasibility of implementation. Results indicated a positive acceptance of the innovative products, such as oat cookies and apple cakes, which provided better nutritional quality without compromising taste. The study concludes that these innovations can be implemented in the school canteen, promoting healthy eating habits and contributing to the improvement of student public healt.