Integration of Design Thinking and Lean Startup for the development of a cocoa flan-type powdered mix based on cushuro (Nostoc sphaericum)

Faviana Cruzado-Idiaquez L.; Luana Grey-Vilchez A.; Stephani Guerra-Santiago N.; Marilyn Quezada-Mendocilla S.; Manuel Cedano-Romero J.; Kristina Bravo-Huivin E.; Elizabeth Boñon-Silva C. · Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology (2026) · DOI: 10.18687/laccei2026.1.1.2423

Resumen

Innovation in functional food products requires methodologies that integrate a user-centered approach with early validation processes. This study aims to integrate the Design Thinking and Lean Startup methodologies for the development of a cocoa flan based on cushuro, aimed at consumers seeking healthy and easy-to-prepare desserts. The methodology was developed under a quantitative and descriptive approach, using a pre-experimental design, in which surveys and sensory evaluations were applied to a pilot group of users, following the Build-Measure-Learn cycle. The results showed favorable acceptance of the Minimum Viable Product, with progressive improvements in flavor, texture, and presentation, as well as a repurchase intention exceeding 70%. As a contribution, the study demonstrates the applicability of integrating both methodologies in food innovation and the viability of cushuro as a revalorized functional ingredient through a systematic, user-centered process.

Instituciones: Universidad Privada del Norte