A mixture of aspartame, sucralose and acesulfame was used at optimal concentrations to make yoghurt with added brown sugar. Uniform design was employed to optimize brown sugar, sweetener and starch concentration based on sensory evaluation and viscosity. Complete substitution of brown sugar for white sugar resulted in a slight bitter taste, but the bitterness could be improved by partial replacement of brown sugar by sweeteners. The best quality product with a moderate sweetness, a homogenous, fine and smooth texture, and a refreshing mouthfeel was obtained when the sample contained 4% brown sugar, 6% starch, 0.003 5% sucralose, and 0.007 0% acesulfame.