Balangu (Lallemantia royleana (Walla) Benth) is belonging to the family of Labiatae and growing extensively in different regions of European and Middle East countries. Because of high mucilage content, the Balangu seeds can be used as a new source of food hydrocolloid in food formulations. The effect of five substitution levels (0%, 25%, 50%, 75% and 100%, w/w) of Balangu seed gum (BSG) on the textural characteristics of xanthan gum (XG), guar gum (GG) and locust bean gum (LBG) gels were investigated by using the penetration, back extrusion and TPA tests. The results of penetration and back extrusion tests showed that the hardness of XG-BSG mixed gel increased significantly (P<0.05) by increasing the BSG concentration, whereas the hardness of GG-BSG mixed gel decreased significantly (P<0.05). The results of TPA test demonstrated that the springiness of GG-BSG and XG-BSG mixed gels increase significantly when the concentration of BSG increases. It was also found that the chewiness, hardness and adhesiveness (measured by TPA test) of LBG were very sensitive to the substitution levels of BSG.

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