Flaxseed is a natural ingredient with health benefits because of its rich contents of omega-3 fatty acids, phenolic compounds, and fiber. In this study, yogurt samples enriched with flaxseed powder were produced to achieve the potential health benefits of flaxseed. The results showed that the addition of flaxseed powder significantly increased pH, acidity, water holding capacity, and viscosity of yogurts. This enrichment led to a significant decrease (P < 0.05) in saturated fatty acids (SFAs), the ratio of omega-6 to omega-3 fatty acids, and atherogenic indices of yogurts and an increase in the polyunsaturated fatty acids (PUFAs). In addition, the enriched yogurts had a higher antioxidant activity compared to the controls. The color tests revealed that there was a statistically significant difference in color attributes (except a* values) between the samples (P < 0.05). Finally, the organoleptic characteristics of enriched yogurts were acceptable. (C) 2019 Elsevier B.V. All rights reserved.