The objective of this study was to increase moisture content and to enhance the texture and color of guar gum backsulgies by adding sliced chinese radish, minced carrot, and carrot juice. Sensory evaluation for guarsulgies added these ingredients were investigated to decide the maximum acceptable addition levels. The maximum acceptable addition levels of these ingredients was 100% for Sliced radish and 90% for minced carrot, and 250g for Carrot juices instead of water. In the texturemeter measurement for grarsulgies selected to the maximum acceptable levels, springness, gumminess, cohesiveness, hardness, and chewiness of guarsulgies added carrot juice tended to increase compared to other guarsulgies. Key words : guarsulgies, maximum acceptable addition levels, sensory evaluation, texturemeter