The Impact of Fat Replacers on the Physicochemical Properties and Consumer Acceptance of Madeleines

Fat replacers contribute to obesity prevention; however, they have limitations in fully replicating the texture and flavor of fat. This study aimed to determine the optimal combination of fat replacers that best mimic the characteristics of butter-based madeleines (control, CON) using a mixture design. Within a 50% replacement range, maltodextrin (MD), whey protein isolate (WPI), and medium-chain triglycerides (MCT) were incorporated in single, binary, and ternary combinations. Physicochemical properties, including pH, crust color, and texture profile analysis, were evaluated, and consumer acceptance testing was conducted with 55 subjects to assess liking scores and drivers of (dis)liking. Multiple factor analysis revealed that samples containing WPI were drier and firmer, whereas those with MD exhibited higher moisture and stickiness. Among the tested formulations, MD+MCT and MD+WPI+MCT were the most similar to the CON in terms of physicochemical properties, consumer acceptance, and drivers of (dis)liking, characterized by desirable softness and crispiness. These findings suggest that a strategic combination of carbohydrate-, protein-, and fat-based replacers can effectively replicate the physicochemical and sensory properties of full-fat madeleines, offering a viable approach for fat reduction in baked products without compromising consumer acceptance.