This study aimed to investigate the effect of octenyl succinate starch and konjac as fat replacers in the saffron dessert. For this purpose, different amounts of (0.3, 0.6, 0.9% w/w) fat replacer consisting of (10, 15, 20% w/w konjac, 80, 85, and 90% w/w starch) were added to the saffron dessert separately. The results showed that pH decreased in all types of samples by increasing fat replacer. Moreover, the use of fat replacer significantly reduced fat and increased dry matter in the samples. Storage time had no significant effect on fat and dry matter. The use of fat substitutes reduced hardness and increased adhesiveness. The sensory analysis of saffron dessert samples showed that the use of high percentages of fat substitutes (0.9% w/w) caused a significant reduction in flavor scores. Finally, 0.6% w/w of fat substitutes (octenyl succinate starch and konjac 80-20% w/w respectively) had the highest score in sensory among the samples.