locust bean gum (LBG) is used as a thickener, stabilizer, emulsifier and gelling agent in the food industry, and is approved in most areas of the world. The aim of this study was the production of carob dibis, separate and purification of LBG from seeds then investigate the effect of addition of carob dibis at the rate of 10% and LBG (0.00, 0.02, 0.04, 0.06 and 0.08% w/v) on the pH, total solids (T.S), water holding capacity (WHC), mineral content, rheological properties, microbiological analyses and sensory evaluation of set-type yoghurts. It was found that carob dibis is a rich source of sugars and contains high concentrations of minerals. The use of LBG in yoghurt processing affected the pH. It was found that the water holding capacity of samples ranged from 20.15% to 23.95% during the storage period. Dibis and LBG addition did not influence the counts of bacteria. The use of LBG as a stabilizer at a concentration of 0.04% LBG+10% dibis in yoghurt manufacture was the best treatment that improved the sensory and rheological properties compared with the yoghurt from the other treatments.