<![CDATA[This study aimed to evaluate the differences of cascara flour substitutions at 0% (F0), 5% (F1), and 10% (F2) on the physical quality (color and texture), hedonic preference, fiber content, and moisture content of soft cookies. A experimental method with a Completely Randomized Design (CRD) using the substitution percentage as the independent variable and cookie qualities as the dependent variables. Data were analyzed using descriptive analysis and non-parametric statistic (Friedman and Wilcoxon tests) involving 40 untrained panelists and laboratory testing. The results showed that lightness (L*) and hardness in all treatments met the standards, while a* and b* values fell below the standard due to intense Maillard reaction. The highest fiber content was obtained at 5% (4,30%). The moisture content of F0 and F2 met the maximum standard for soft cookies (14.5%), while F1 (14.7%) slightly exceeded it. In the hedonic test, the substitution showed no significant differences in color, aroma, taste, and texture parameters, indicating that all products were equally liked by the panelists despite different scores. A significant difference occurred only in the overall parameter, where F1 and F2 were significantly more preferred than the control.]]>
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