Organoleptic effects of using potato peel flour in cookies

Introduction: Cereals, especially wheat, are staple foods and are primarily used as flour. Wheat flour is essential in baking for its ability to give structure to baked goods. The industry is seeking more nutritious alternatives that enhance flavor and texture. Legume flours provide fiber, protein, and sensory variety. Objective: To determine the effect of using potato peel flour on the organoleptic properties of the biscuits. Materials and Methods: The quantitative study used a pre-experimental design with 40 Culinary Arts students, selected by convenience. Those with altered sensory perception were excluded. Data were collected using a 12-question questionnaire per variable. Responses were measured on a Likert scale from 1 to 5. The objective was to empirically verify hypotheses. Results: The “Organoleptic Properties” variable showed a statistically significant difference (p = 0,029) when potato peel flour was incorporated, so the null hypothesis was rejected. This result was obtained using the Wilcoxon test, applied to compare sensory perceptions before and after the modification. Its three dimensions were also significant: Sensory Profile (p = 0,042), Product Modification (p = 0,039), and Sensory Comparison (p = 0,022). Discussion: The analysis confirmed that the addition of potato peel flour to the recipe significantly altered the organoleptic properties of the cookies, significantly altering their sensory profile and supporting the alternative hypothesis. Conclusion: The use of potato peel flour significantly influences the organoleptic properties of the biscuits, with good consumer acceptance and improvements in flavor and appearance, suggesting potential interest in this enriched product.