Evaluation of physical properties, colour quest and sensory of sorghum-based nutribar

Abstract

The aim of the study is to develop a functional snack product using sorghum flour as the primary base, supplemented with mushroom powder, finger millet, soybean flour, foxtail millet, and oats. Five formulations (T90 to T70) were prepared by varying the proportion of sorghum from 90% to 70% and stored under refrigerated conditions for 90 days. The Nutri bars were evaluated for physical properties, sensory quality, and colour quest. Sensory analysis showed that T70 received the highest acceptability scores, while physical attributes remained consistent throughout storage. Overall, the study concluded that sorghum-based Nutri bars, when fortified with complementary functional flours, can be developed as nutritionally superior, sensorially acceptable, and shelf-stable snack products with strong commercial potential.