The effects of spray drying and extrusion drying on functional properties of agar were investigated to increase the availability of agar in food industry. In case of unmodified and spray-dried agar, gel strength and viscosity were 1,070g/$ extrm{cm}^2$ and 170.50pcs, 820g/$ extrm{cm}^2$ and 17.07cps, respectively, while 523.28g/$ extrm{cm}^2$ and 12.81첸 in extrusion-dried product. The lowest dissolving onset and conclusion temperature were revealed in extrusion sample, where it was attained in 80 and 11$0^{circ}C$ of unmodified, 60 and 9$0^{circ}C$ of spray-dried, and 35 and 8$0^{circ}C$ of extrusion-dried agar, respectively. Melting and setting in unmodified sample were showed to 110.17 and 40.52, 90.05 and 39.54$^{circ}C$ in spray dried, and 80.01 and 36.05$^{circ}C$ in extrusion-dried agar, respectively. Key words : unmodified agar, spray-dried agar, extrusion-dried food, rheology