Abstract: To investigate the effects of various functional sugars on the quality of low-temperature stirred yogurt. This study investigated the effects of zero sugar, sucrose, D-allulose, isomalto-oligosaccharides, trehalose, D-tagatose, and erythritol on pH, water holding capacity, apparent viscosity, texture, rheology and sensory evaluation of yogurt. The results revealed that the optimal addition levels for D-allulose, isomalto-oligosaccharides, trehalose, D-tagatose, and erythritol were 7%, 9%, 9%, 5%, and 5%, respectively. At the optimal levels: the pH of yogurt was the most similar to that of the sucrose group. The water-holding capacity of D-tagatose and erythritol yogurt was 60.89% and 60.22%, respectively, the apparent viscosity and consistency of D-allulose yogurt were 9813 mP·s and 542.733 g·s, and the consistency of yogurt contained isomalto-oligosaccharide was 548.151 g·s, which were significantly lower than those of the sucrose group (P<0.05). Trehalose had no significant impact on the texture of yogurt (P>0.05). The heat resistance of D-allulose and erythritol yogurt was similar to that of the sucrose group. Compared with sucrose, other functional sugars improved the water holding capacity, apparent viscosity, texture, and heat resistance of yogurt. In addition, all five functional sugars could enhance the rheological properties of yogurt, and the sensory score was the highest in the same group. In order to further clarify the effects of these five functional sugars on the fermentation process of yogurt, pH, titrated acidity and the number of lactic acid bacteria were studied. The results showed that these five functional sugars decreased titratable acidity and the number of lactic acid bacteria of yogurt, and delayed the fermentation rate of yogurt. The findings of this study will provide a theoretical reference for the development of sucrose-free yogurt.