The development of nutritionally modified and reduced sugar food products has been a global trend in recent years. The enrichment of yoghurt with probiotics, fibre prebiotics, natural colourant and sugar substitutes not only enhances its functional ingredients but also improve the structural properties. In this study, probiotic gel fermentation and technofunctional characteristics of reduced sugar yoghurt with red beetroot bioactive compounds and steviol glycosides from Stevia rebaudiana extracts as natural source of noncaloric sweeteners were investigated.