The impact of fat replacers on the physicochemical properties and consumer acceptance of madeleines.

Fat replacers have been widely explored to reduce fat content in food products; however, replicating the texture and flavor of full-fat products remains challenging. This study evaluated optimal combinations of fat replacers to mimic the physicochemical and sensory characteristics of butter-based madeleines using a mixture design approach. Within a 50% fat replacement range, maltodextrin (MD), whey protein isolate (WPI), and medium-chain triglycerides (MCT) were formulated as single, binary, and ternary systems. Physicochemical properties, including pH, crust color, and texture profile, were analyzed, and consumer acceptance was evaluated with 55 consumers. WPI-containing samples exhibited increased firmness and dryness, whereas MD increased moisture and stickiness. MCT improved textural balance when combined with carbohydrate- or protein-based replacers. Formulations containing MD + MCT and MD + WPI + MCT most closely resembled the control in physicochemical properties and consumer acceptance. Softness and crispiness were identified as key drivers of liking, indicating that appropriate replacer combinations can maintain consumer acceptance in reduced-fat madeleines. Supplementary Information: The online version contains supplementary material available at https://doi.org/10.1007/s10068-026-02267-w.