Black wheat, a nutritionally superior variety developed through conventional breeding, holds immense potential in addressing both dietary deficiencies and the rising demand for functional foods. Enriched with antioxidants, anthocyanins, dietary fiber, and essential micronutrients like iron, calcium, and zinc, black wheat offers several health benefits, including anti-inflammatory, antidiabetic, and cardioprotective effects. The present study aimed to utilize this health-promoting cereal in the formulation of value-added snack items-ladoo, biscuits, and muffins-by replacing conventional wheat flour entirely with black wheat flour.

Raw black wheat grains were procured and processed into flour. Standard recipes were modified with 100% black wheat flour substitution and evaluated for sensory acceptability using a semi-trained panel (n=25) through a 9-point hedonic scale. Cost analysis and statistical validation (paired t-test) were also carried out.

Results indicated that while the color and appearance scores of black wheat ladoos and biscuits were significantly lower than their conventional counterparts (p≤0.05), attributes like taste, texture, aftertaste, and overall acceptability remained statistically comparable. Muffins made with black wheat flour showed no significant difference across all sensory parameters, and in some cases, even demonstrated slight improvements. Cost per portion remained economically viable making them accessible and affordable options for health-conscious consumers.

This study demonstrates that black wheat flour can be successfully used as a functional ingredient in snack product development without compromising consumer acceptability.