consistency that mimics some of the physical  properties of fats. It contributes moisture  

to baked goods much like fat does, which can help  maintain a pleasing texture in the final product. 

For example, In a 2013 study published in the  Emirates Journal of Food and Agriculture titled  

“CONSUMER ACCEPTABILITY OF CHOCOLATE CHIP COOKIES  USING APPLESAUCE AS A FAT(BUTTER) SUBSTITUTE”,  

researchers looked at how well people liked  chocolate chip cookies where some or all of  

the butter was replaced with applesauce. They made three types of cookies:  

the normal recipe, one where half the butter  was replaced, and one where all the butter  

was replaced. People rated these cookies on  things like how they looked, tasted, and felt. 

The cookies with half the butter replaced  were liked just as much as the normal ones