The research has aimed to determine the possibility of enrichment of natural and fruit yoghurts with squalen from amaranthus seed oil of 6.3% squalen concentration. The work has determined sensory properties of amaranthus oil and established the optimal level of its additive in natural and fruit yoghurts. The assessment was conducted in the Laboratory of Sensory Analysis of accredited Laboratory of Food Evaluation and Health Diagnostics. It has been stated that yoghurt enrichment with squalen from amaranthus oil considerably influences its sensory properties, which is connected with specific oil flavour and odour. Fruit yoghurts are characterised by higher ability to mask disadvantageous flavours in comparison with natural yoghurts. It has been proved that yoghurts might be a good squalen carrier, whose additive ranking from 9.5 mg/100g of yoghurt (0.15% of oil) in case of natural yoghurts and from 18.9 mg/100g of yoghurt (0.3% of oil) in case of fruit yoghurts does not adversely influence their quality properties and their shelf life during storage. Yoghurt portion (250 g) enriched with squalen on a level set in this work may supply from 23.8 to 47.5 mg of squalen.