eng Science and Education Publishing Journal of Food and Nutrition Research 2333-1240 2019-03-30 7 4 261 269 10.12691/jfnr-7-4-2 JFNR2019742 article Ben Moussa Olfa olfajamel@yahoo.fr 1 Mzoughi Marwa 1 Chouaibi Moncef 1 Boulares Mouna 1 Hassouna Mnasser 1 Research Unity ‘Bio-Preservation and Valorization of Agricultural Products UR13-AGRO 02’, High School of Food Industries (ESIAT), Tunisia This study aimed to evaluate the physicochemical, microbiological, rheological and sensorial properties of yoghurt enriched with phytosterols (1.6%) and /or lactulose (6%), during refrigerated storage. Compared with the control yoghurt, postacidification and syneresis were reduced in all enriched samples. Besides, yoghurt starter counts were affected neither by phytosterols nor by lactulose addition, during storage. Otherwise, yoghurt samples enriched with both phytosterols and lactulose had a lower oxidationand better rheological properties. Also, their sensory characteristics were appreciated by consumers. http://pubs.sciepub.com/jfnr/7/4/2/jfnr-7-4-2.pdf phytosterols lactulose yoghurt quality