Abstract: With the increasing emphasis on health consciousness, the market is progressively favoring functional yogurt enriched with plant-based ingredients. In this context, the present study examined the impact of polysaccharide of finger citron from Guangdong Province (FCP) on the quality characteristics and hypoglycemic activity of yogurt. Initially, the effects of different addition levels of the polysaccharide on yogurt fermentation pH and lactic acid bacteria count were explored, and the inhibition rates of α-amylase and α-glucosidase were measured to determine the optimal addition level. Subsequently, a quality characteristic analysis was performed on yogurt containing the optimal polysaccharide level. Finally, animal models were employed to investigate the in vivo hypoglycemic activity of the yogurt enriched with polysaccharides. The study demonstrated that the incorporation of 1 mg/mL of FCP markedly expedited yogurt fermentation, allowing the pH to reach the endpoint of 4.6 more swiftly (P<0.05), and significantly enhanced the proliferation of lactic acid bacteria during the fermentation process (P<0.05). At this concentration, the yogurt exhibited inhibition rates of 78.48% and 57.47% against α-amylase and α-glucosidase, respectively, indicating a promising hypoglycemic potential. An analysis of the quality characteristics revealed that yogurt with 1 mg/mL FCP addition maintained rheological properties comparable to those of plain yogurt without polysaccharide, with no significant differences observed in oral friction coefficient and particle size at a velocity of 10.34 mm/s (P>0.05), suggesting that FCP addition did not alter the inherent textural attributes of the yogurt. Animal experiments had confirmed that the yogurt enriched with FCP could effectively alleviate the symptoms of diabetic mice and significantly improve multiple physiological indicators. This investigation represents the inaugural application of FCP in the development of yogurt, highlighting its hypoglycemic properties and providing a theoretical foundation for the creation of functional hypoglycemic yogurt.