<![CDATA[This study aimed to analyze the effect of substituting wheat flour with avocado seed flour at levels of 15%, 30%, and 45% on the quality of butter cookies, to determine the chemical characteristics of the best treatment, and to evaluate panelists’ preference for taste, color, texture, and aroma. An experimental design with three levels of avocado seed flour substitution was used. The organoleptic test involved 30 panelists, while the hedonic test involved 30 community panelists. Organoleptic data were analyzed using One-Way ANOVA followed by Tukey HSD, whereas hedonic data were analyzed descriptively. The ANOVA results showed that avocado seed flour substitution significantly affected taste (p<0.001), color (p<0.001), texture (p=0.002), and aroma (p<0.001). The mean taste scores were 2.37, 1.93, and 1.27, while the mean color scores were 1.03, 1.80, and 2.93 for 15%, 30%, and 45% substitution, respectively. The mean texture scores were 2.77, 2.37, and 2.40, whereas the mean aroma scores were 2.70, 2.37, and 1.53. Based on the chemical analysis of the best treatment reported in the study, the 45% substitution treatment produced the highest crude-fiber content. In the hedonic test, the 15% treatment tended to be most preferred for taste and texture, whereas the 45% treatment was most preferred for color. These findings indicate that increasing avocado seed flour substitution significantly changes the sensory characteristics of butter cookies; therefore, the substitution level should be selected according to the targeted quality attributes.  ]]>
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