Consumer Acceptance and Sensory Evaluation of a Hybrid Yogurt with Milk and Fava Bean Protein

Introduction

The increasing demand for sustainable and functional foods has led to the development of hybrid products combining animal and plant protein sources. The aim of this study was to investigate consumer acceptance of a hybrid yogurt enriched with fava bean.

Methods

A hybrid yogurt combining animal (milk) and plant (fava bean) proteins was developed, and consumer evaluation was conducted using a questionnaire including both quantitative and qualitative assessment of product attributes.

Results and Discussion

The results indicated a generally positive consumer attitude toward the hybrid yogurt with fava bean. Specifically, 51.9% of participants stated that they would consume it as part of a healthy diet, while the product was rated positively in terms of its perceived healthiness, suitability for a flexible diet, and contribution to protein intake. The inclusion of fava bean positively influenced perceptions of the product’s environmental impact; however, sustainability alone was not a strong purchase driver. Higher willingness to pay was observed when the product was labeled as high in protein. The qualitative analysis showed that consumers mainly appreciated the innovation, uniqueness, and textural characteristics of the product. However, the intensity of the fava flavor and aroma, as well as astringency, were identified as key areas for improvement. Suggested improvements focused on optimizing the sensory profile through milder fava taste, better flavor balance, and the development of product variations.

Conclusions

The findings suggest that the hybrid yogurt with fava bean is generally well accepted by consumers and shows potential as a functional and more sustainable product. However, further optimization of its sensory properties, particularly the intensity of fava flavor and aroma, is expected to enhance consumer acceptance and purchase intention.