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Design and Sensory Characterization of A Millet-Derived Nutritional Bar: Formulation Optimization and Consumer Acceptability Assessment by Nidhi Soni is a document available to read on EtoBox.

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This study developed a millet-based nutritional bar (Formulation T₃) using pearl millet, finger millet, and sorghum, optimized for sensory characteristics and consumer acceptability. The sensory evaluation revealed high scores for color, aroma, taste, texture, appearance, and overall acceptability, indicating strong consumer preference. The findings suggest that this formulation can serve as a palatable, nutrient-dense snack, addressing malnutrition while promoting the use of millets in functional foods.

Author

Nidhi Soni

Language

EN