To provide an alternative sweet snack for the benefit of diabetic subjects, functional low glycemic index red sorghum flakes based snack bar was developed. Red sorghum [Atharga kempu jola (AKJ-1)] was procured from All India Co-ordinated Sorghum Improvement Project, Reglycemic indexonal Agricultural Research Station, Vijayapur and other ingredients were procured from local market. Storage quality of designed snack bar was assessed by accelerated shelf life method. Sorghum flakes based low glycemic index snack bars weighing 100 g was used for LD polyethylene packaging material and storage. Three laminated LD polyethylene packaging material was used for storage studies. | Accelerated shelf life study of AKJ-1 (Atharga kempu jola) red sorghum flakes based low glycemic index snack bar