Vol. 9, Special Issue 10, Part V (2025)

The growing interest in functional and traditional foods has encouraged the development of millet-based value-added products. This study aimed that standardize Todedevu, a traditional sweet from the Malnad region of Karnataka, by incorporating different millets as substitutes for rice. Six formulations (T₁-T₆) were prepared using foxtail millet, finger millet, pearl millet, and little millet in varying blends. Sensory evaluation was carried out by a semi-trained panel using a 9-point hedonic scale for taste, aroma, texture, colour, and overall acceptability. Statistical analysis was performed using mean, standard deviation (SD), and Completely Randomized Design (CRD). Among the formulations, little millet-based Todedevu (T₅) recorded the highest acceptability scores across sensory parameters. To study storage stability, the best-accepted formulations were packed in High-Density Polyethylene (HDPE) bags and laminated pouches. Results revealed that laminated pouches retained sensory qualities better than HDPE bags during storage. The findings suggest that millet incorporation enhances the nutritional and sensory quality of Todedevu, while suitable packaging further extends its shelf-life, making it a promising functional traditional sweet for modern consumers.