Fat is a major constituent of food that softens the food product in addition toKeywords: Fat repalacer, Papaya lather, Low energy foods, Baked food products, Heart diseases, Obesity, Antioxidants. INTRODUCTIONFat replacers are responsible for the low calories products with similar functional properties.Tropical fruits constitute a major nutritional and economic resource for developing countries including banana, papaya, pineapple, mango and avocado are generally the most important in economic and trading terms in developing countries especially Pakistan. Fresh fruits owing to vitamins, essential minerals, phenolic antioxidants, glucosinolates and other bioactive substances/nutrients help to prevent micronutrient deficiencies. Intakes of high fat foods are a reason of certain cancer (Krauss et al., 2001) and linked with other factors such as more energy intake, positive energy balance, and the development of obesity (Wylie-Rosett, 2002). To overcome these problems fat replacers are used. Fat replacers that are used in food products have the same properties as of fat (Claudia et al., 2006). On dry basis carbohydrates supplying 4 Kcal/g but when hydrates they give 1-2 Kcal/g of energy however in some cases it is equal to zero Kcal (Conforti and Archilla, 2001).Fat is a major food component and plays important role in sensory and physiological benefits.It is important in developing flavor, mouth feel, taste, and aroma (Mistry, 2001;Sampaio et al., 2014 Vol. 1, No. 1, pp. 27-44 ISSN(e): 2312-3796 ISSN(p): 2312-6426 DOI: 10.18488/journal.58/2014.1.1/58.1.27.44 © 2014 2004). It is also responsible for creaminess, appearance, palatability, texture, and lubricity of foods and during meal enhance the satiety. Due to lipophilic flavor it act as originator of flavor development (e.g., by lipolysis or frying), and stabilize flavor (Romeih et al., 2002). Fat-soluble vitamins and essential fatty acids are derived from fat and it is also a carrier for lipophilic drugs (Cooper et al., 1997). In diet provides more energy as compared to other nutrients and supplying 9 kcal/g of energy as compared to the 4 kcal/g for proteins and carbohydrates. Fat soluble vitamins and other phytochemicals are absorbed by the aid of fat in adipose tissues that helps the body to maintain its temperature and serve as energy reserve (Stretch, 2006). During cooking fat have different purposes i.e. its heat transfer quality enable speedy heating and achievement of very high temperatures. Due to its high temperature during frying many Journal of Food Technology Research