Development and Shelf-Life Assessment of a Fruit-Flavored Fermented Legume-Based Dessert

In recent years, growing consumer interest in sustainable and functional plant-based foods has driven research into dairy alternatives, with a particular focus on fermented legumebased matrices. In this context, a new fruit-flavoured fermented dessert was developed using a fava bean (Vicia faba)-derived base. The goal was to create a high-protein product with a gel-like consistency and potentially postbiotic compounds. The base matrix was obtained by fermenting fava bean with commercial starter cultures (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus). A lipid blend of shea butter and sunflower oil was added to the formulation. After fermentation and acidification, the mixture was combined with fruit purée, natural flavourings, and dietary fibers. The final product was packaged in 125 g containers, sealed, and treated with High Hydrostatic Pressure (6000 bar for 120 seconds), then stored at 8°C. A 120-day shelf- life study was conducted to monitor microbiological and biochemical stability, including the analysis of soluble proteins, peptides, and volatile compounds. HHP treatment resulted in a 5-log reduction in lactic acid bacteria, which continued to decline during storage, reaching levels below 3 log CFU/g after 80 days. Bacillus spp. resulted the predominant spoiling group. Although it was below 1.0 log CFU/g after HHP, after 20 days it reached about 4.0 log CFU/g. However, this level has not changed throughout the rest of the shelf-life. The pH of the product, initially 3.71, gradually increased up to 4.20 by day 80. This slight rise did not compromise microbiological safety or product quality. Volatile compound analysis showed a terpene- dominated profile due to fruit flavourings added in the formulation. During shelf-life only minor changes of the volatile profiles were observed. In conclusion, the HHP treated fava bean-based fermented dessert resulted microbiological and biochemical stable for over 120 days, supporting its potential as a functional, plant-based alternative.