Oils extracted from apricot, pumpkin, and mango seeds by cold and hot extractions were replaced with shortening in betifore by 25, 30, and 40%. The proximate composition, peroxide value, acid value, physical properties, crust color and sensory properties of betifore were evaluated. Peroxide value and acid value of apricot, pumpkin, and mango seed oils were 5.59 meq O₂/kg oil and 0.16 mg KOH/g oil, 20.3 meq O₂/kg oil and 0.12 mg KOH/g oil, and 3.69 meq O₂/kg oil and 3.74 mg KOH/g oil, respectively. Hot extraction had a higher peroxide value and acid value than cold extraction. The proximate compositionof betiforewas not affected by the type of oils, extraction methods, and concentration of oils. Control betifore, followed by pumpkin betifore, had a higher peroxide value and a lower acid value than apricot and mango betifores. The weight of betifore was not affected by seed oils. Betifore prepared with mango seed oil, followed by pumpkin seed oil and apricot seed oil, had a higher thickness, width, spread ratio, and spread factor than control betifore. Betifore prepared with apricot seed oil had higher lightness (L*), redness (a*), and yellowness (b*) values than control betifore and betifore prepared with other seed oils. The sensory properties of control betifore were similar to betifore prepared with apricot and pumpkin seed oils. The sensory properties of mango betifore were lower than those of control betifore and betifore prepared with apricot and pumpkin seed oils. The results suggested that apricot, pumpkin, and mango seed oils, as a byproduct, could be used to replace fat in bakery products to create high-quality and value-added products.