alternative protein; fava bean; consumer study; emerging technology; technological characteristics.

The demand for plant-based products has experienced global growth, offering foods with unique nutritional and technological properties. Initially targeted at vegan and vegetarian consumers, this market has expanded to other niches in recent years, especially in the ice cream category, a product widely accepted by the population and versatile. In light of this, the present work aimed to develop a plant-based ice cream with fava bean protein and açaí, with a higher protein content than conventional dairy ice cream, homogenized by high pressure, using technological and sensory characteristics as guidelines for development and optimization. The research consisted of four distinct studies. In the first study, the conceptions and attitudes of Brazilian consumers regarding ice cream were explored, with emphasis on the acceptance of protein addition. The word association task revealed variations between consumers favorable and unfavorable to protein addition. The majority of participants (88%) considered the inclusion of proteins in ice cream positive, highlighting sensory attributes such as "refreshing" and "creamy." Participants also contributed to the decision of flavor and form of the ice cream; açaí was chosen, and it was determined that the ice cream should be in mass form. Participants judged that this could have a positive effect on experimentation and consumption. The second study involved the creation of eight formulations using different concentrations of an açaí preparation, fava bean protein, and coconut oil. Formulations with high concentrations of fava bean protein (20%) showed resistance to melting and greater hardness, while those with moderate concentrations, especially below 10%, showed results comparable to the control ice cream, with 4% fava bean protein. The optimized formulation, achieved through desirability function, included açaí preparation (40%), fava bean protein (8.5%), and coconut oil (6.35%). The third study analyzed the physicochemical characteristics and centesimal composition of the optimized formulation, subjected to different homogenization or mixing processes of the ingredients. The optimized formulation underwent five treatments in the homogenization stage, with one portion being blended in an industrial blender (IB), and the other four portions being homogenized at different pressure levels using an industrial high-pressure homogenizer. The levels of the design were 0 MPa (Control), 45 and 90 MPa (HAP-45 and HAP-90), in addition to 15 MPa, a level equivalent to industrial homogenizer (IH). High-pressure homogenization (45 MPa and 90 MPa) significantly impacted particle size and rheological properties, resulting in lower overrun and greater resistance to melting. The formulation showed increased protein content, containing elevated levels of essential amino acids such as leucine and lysine. In the fourth study, sensory analysis indicated that the product did not show high acceptance and purchase intention overall. However, a more detailed analysis revealed a group of 39 participants who gave ratings ≥ 6, indicating that this segment are potential consumers of this product. Additionally, samples treated with high-pressure homogenization showed more pronounced modifications in sensory characteristics, particularly in attributes such as "purple color," "brightness appearance," "sweet," "açaí flavor," and "creamy." These results indicate that the homogenization stage, commonly performed in ice cream processing, can enhance the sensory characteristics of plant-based ice creams with vegetable protein when applied at high pressures (from 45 MPa), providing perceptible improvements to consumers, especially in terms of texture and flavor. In summary, this study contributes to understanding the complex interactions between composition and processing effects on the physical and sensory characteristics of plant-based ice cream with fava bean protein and açaí, aiming to enhance technological and sensory properties.