Co‐Creating Healthy Mini‐Donuts With and for Peruvian Children Using Andean Ingredients

ABSTRACT

Childhood obesity is increasing worldwide, mainly due to high consumption of ultra‐processed foods. Creating healthier options for children can promote balanced eating habits. Food neophobia represents a significant barrier to the acceptance of novel ingredients in this population, so participatory strategies such as co‐creation may be key to overcoming it. This study aimed to develop healthy mini‐donuts through co‐creation with school‐aged children. The mini‐donuts were baked rather than fried, naturally sweetened with mashed ripe banana, and incorporated local Andean ingredients such as quinoa flour ( Chenopodium quinoa Willd .) and purple corn flour ( Zea mays L .). Fifty‐four children aged 10 to 11 from a public school explored local, nutritious ingredients, considering taste, creativity, exploration, experience, social influences, and perceptions of health. Nine mini‐donuts were made, one for each group. After tasting, children provided positive feedback on their products. Two formulations with favorable responses were chosen as prototypes, and 102 children evaluated them using the CATA questionnaire and a 7‐point hedonic scale. Results showed that the quinoa flour donut was lighter and softer, while the purple corn donut was darker. Both received high acceptance (median = 6), with no significant difference between them. No child refused to taste the samples in either phase. Collaboration encouraged participation, ingredient experimentation, and enthusiasm, while maintaining sensory quality. The study demonstrates that co‐creation is effective in developing healthier bakery products for children. Future research should examine the experimental nutritional composition of the prototypes, their long‐term effects on eating habits, and their market acceptance.