Three reduced-fat stirred yogurts were prepared from reconstituted milk (12.5 g L-1 of milk-fat) added with native maize (Y-NMS), and chemically modified maize (Y-MS) or tapioca (Y-TS) starches (10 g L-1). The chemical composition, syneresis, flow and viscoelastic properties of the reduced-fat yogurts were evaluated and compared with those of a full-fat control yogurt (Y-C; 25 g L-1 of milk-fat) without starch. The rheological analysis showed that the Y-C exhibited lower apparent viscosity-shear rate profiles and dynamic viscoelastic moduli, but higher syneresis than the reduced-fat yogurts. The reduced-fat yogurts showed little variation in their flow and viscoelastic properties with storage time (15 days). The addition of native or chemically modified starches from different origin to reduced-fat yogurts contributed to the formation of more stable dispersed acidified milk gelled systems. (C) 2014 Elsevier Ltd. All rights reserved.