Abstract: The aim of this study was to investigate the effect of different prebiotic (inulin, fructooligosaccharides, and galactooligosaccharides) on textural, rheological, and microstructural properties of synbiotic yogurt. The results showed that synbiotic yogurt group fortified with inulin could significantly improve the water holding capacity and hardness (P<0.05), compared with the yogurt added with other probioitcs. Furthermore, the inulin ameliorated the apparent viscosity and resisting shear stress of synbiotic yogurt. The results of scanning electron microscopic showed inulin enhanced the casein micelle network structure of synbiotic yoghurt. In conclusion, the inulin had a positive effect on improvement of the texture, rheological properties and microstructure of synbiotic yogurt. It may provide a theoretical basis for using inulin in the food industry.