In recent years, changes in lifestyle have caused great concern concerning the incidence of diseases associated with poor eating habits such as the consumption of high-calorie and high-fat foods (Ali & Hasnain, 2014). Consequently, the demand for low-fat products has increased. However, as a major food component, fat contributes to the sensory and physical properties of foods (Bajaj et al., 2019). Furthermore, the development of such products is a challenge as the stability, and organoleptic properties, like appearance, taste, texture, and mouthfeel are compromised in the absence of fat (Bajaj et al., 2019).
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