The objective of this study was to evaluate the effect of adding different levels of liquid smoke (LS) (0.02% and 0.03%) and triticale flour (TF) (1.0% and 2.0%) to goat's milk on the physicochemical, rheological, and sensory properties of yogurt. The results showed a direct relationship between the amount of triticale flour added and the curd tension and syneresis values of the yogurt. The addition of liquid smoke (LS) reduced titratable acidity, total volatile fatty acids, viscosity, water-holding capacity, and the counts of total viable bacteria and lactic acid bacteria. In contrast, it increased pH, total phenolic compounds, and antioxidant activity. On the other hand, the addition of TF to goat's milk significantly increased acidity, total solids, total protein, fat content, total volatile fatty acids, viscosity, water-holding capacity, counts of total viable bacteria and lactic acid bacteria, dietary fiber, phenolic content, total antioxidant activity, and carbohydrate concentrations compared to the control. Yogurt treatments containing LS or TF were preferred during the storage period based on sensory evaluation scores. This study demonstrates that liquid smoke and triticale flour effectively enhance the flavor, texture, and radical scavenging activity of goat's milk yogurt, contributing to the development of a functional and healthy yogurt product.