Millet-Based Bhakarwadi: Development, Sensory Evaluation and Shelf-Life Study

Abstract

The present study focuses on the development, sensory evaluation and shelf-life assessment of bhakarwadi—a traditional Indian savory snack—prepared using a composite flour of sorghum, buckwheat, and corn. The aim was to design a gluten-free and nutrient-enriched snack that combines traditional appeal with modern nutritional requirements. A standardized blend (50% sorghum, 25% buckwheat, and 25% corn flour) was optimized through preliminary trials for desirable texture and flavor. The developed bhakarwadi was evaluated by a semi-trained panel of ten members using a nine-point hedonic scale. Results revealed high sensory acceptability, with an overall mean score of 8.0, indicating strong consumer preference. Shelf-life analysis conducted over 30 days in high-density polyethylene (HDPE) packaging at ambient conditions showed no significant (p > 0.05) decline in sensory attributes. The findings demonstrate that millet-based bhakarwadi can serve as a functional, gluten-free alternative to conventional snacks, promoting the incorporation of underutilized millets into value-added convenience foods that cater to health-conscious consumers.