Design and sensory characterization of a millet-derived nutritional bar: Formulation optimization and consumer acceptability assessment

Abstract

This study developed and sensorially evaluated a millet-based nutri-bar (Formulation T₃) using pearl millet, finger millet, and sorghum (10% each) combined with jaggery, dates, nuts, and seeds. The formulation was optimized through standardized protocols, including ingredient processing (cleaning, roasting, flour preparation) and binding with jaggery-dates syrup. Sensory evaluation by 10 trained panelists using a 9-point hedonic scale assessed color, aroma, taste, texture, appearance, and overall acceptability. Results demonstrated high acceptability scores for T₃: color (8.37±0.20), aroma (8.20±0.20), taste (7.90±0.17), texture (8.56±0.58), appearance (8.03±0.51), and overall acceptability (7.96±0.30), categorizing it as \