The yogurt is a dairy beverage fermented by acid-lactic bacteria, with relevant nutritional and therapeutic values. The starfruit is an exotic fruit with a wide usage over the human health as well as the inulin. The inulin is a polysaccharide classified as pre-biotic. The aim of this piece was to evaluate the inulin, stevia, and starfruit addition at the yogurt elaboration and storage. During the process we handled a batch with powdered milk, and liquid semi-skimmed milk, stevia, and starter culture. We divided this batch into two treatments: the first, without additives; the second with 20 per cent starfruit, and 5 per cent inulin per liter. We stored the samples at refrigeration. During the days number 1, 4, 7, 9, 11, 14, 16, 18, and 22 we carried out the pH, acidity, and water activity analysis. Besides, we determined the enumeration of lactic acid bacteria, sensorial test, and proximal analysis. The results displayed that the treatments number 1 and 2 had a similar behavior for the pH and acidity. The microbiological enumeration indicated an increase, perhaps, by the presence of the two ingredients. The proximal analysis was similar to both. At the sensorial test, the yogurt with starfruit and inulin had better scores com-pared to the treatment number 1, which makes it viable and adjusted to regulations.