The unique properties of camel milk, qualify this product to be used as a nutraceutical. In this study, functional synbiotic yogurt made from camel milk has been investigated in three levels of fat (0, 2.5 and 5% (w/v)). Probiotic bacteria (Streptococcus thermophilus, Lactobacilus delbrueckii and ssp. bulgaricus.) and β-glucan (prebiotic agent) were added in three levels of concentration (0.5, 1 and 1.5 % (v/v)) and (0, 1 and 2% (w/v)), respectively. The physicochemical properties of the

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... and viability of probiotic bacteria were measured on the 0, 7th and 14th days. Beta-glucan, fat and storage time had significantly (P< 0.05) increasing effects on viscosity, Water-Holding Capacity (WHC) and the viability of probiotic bacteria. These parameters caused decrease in syneresis and pH of yogurt. It was concluded that the addition of oat β-glucan to camel milk to make functional synbiotic yogurt could result in a product of acceptable physicochemical properties.