Hydrocolloids play an essential role in governing textural properties of food products. However, not all the hydrocolloids function equally at different thermal treatment or have the same behavior. Therefore, selection of the particular hydrocolloid for a specific purpose is an important issue. In this study, cress seed gum gel as a new source of hydrocolloid was subjected to different thermal treatments (60ºC-30min, 80ºC-23min, 100ºC-18min and 121ºC-15min) to investigate its textural characteristics stability using penetration and TPA tests. The results demonstrated that cress seed gel is heat stable in most of the textural attributes (hardness, consistency, adhesiveness, apparent modulus of elasticity, cohesiveness, springiness) and in some cases, heat had an improving effect on the gel. Therefore, cress seed gum can be employed as a texture modifier in formulation of foods subjected to high temperature processes

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