The optimized product was of a white colour as indicated by higher L* value, lower a* and b* values. It had good mineral elements and nutritional profile. Texture and rheological parameters were well correlated well with the sensory profile of the optimized product. Mishra and Mishra (2013) studied the textural characteristics of probiotic soy yoghurt supplemented by FOS and reported binary combination of probiotic in the presence of FOS showed good rheological and textural characteristics.