Stabilizer is an important ingredient in yoghurt. For the stabilizing stabilizer is typically used in yoghurt to impart viscosity, improve mouth feel, extend milk solids and prevent wheying off. Starch is the preferred thickening agent in yoghurt due to its creamy texture, processing ease and low cost when compared with other hydrocolloids. Water chestnut (Trapa bispinosa) is the major source of starch which contains approximately 72 % starch. Starch is extracted from Water chestnut (Trapa bispinosa) and it is used in yoghurt as stabilizing agent. Enriched of yoghurt with Trapa bispinosa starch at different levels was studied with physicochemical and sensory analysis. Yoghurt prepared by incorporation of Trapa bispinosa starch @ 0.5%, 0.75%, 1% and 1.25% was compared for these characteristics to the yoghurt containing stabilizer gelatin @ 0.5% w/w. Physiochemical parameters (fat, pH, acidity, synersis, water holding capacity, viscosity, protein etc), sensory evaluation and microbial analysis (total viable count and coliform test) were studied. Use of Trapa bispinosa starch produced better results in terms of lowering synersis and increasing water holding capacity, viscosity and overall acceptability for all sensory attributes. Addition of Trapa bispinosa starch did not influence the taste and overall acceptability. Trapa bispinosa starch @ 1.25% gave most excellent results for water holding capacity, synersis and viscosity and Trapa bispinosa starch @ 0.75% gave most excellent results for all sensory attributes. Yoghurt shelf life was increased upto 25 days.