The objective of this research was to evaluate the effect of substitution Xantana gum (GX) with vegetable gums, locust bean gum (GA) and tara (GT) as yogurt stabilizers, for which a mixture design with centroid was used to determine the optimal gum formulation that allows obtaining the rheological characteristics of a commercial Greek yogurt with good sensory acceptability. To determine the rheological behavior, a HAAKE MARS 60 rheometer with concentric cylinder specimen and the sensory ones with an unstructured scale was used. The rheological results were adjusted to a Hershel-Bulkely model for the different formulations. Applying the desired function methodology, two formulations were obtained that had greater acceptability and the same rheological parameters of a commercial yogurt, with formulation 1 (33% GX, 35% GT, 32% GA) and formulation 2 (12% GX, 88% GA). For both formulations a Viscoelasticity analysis was performed, obtaining a semi-solid behavior (G'> G''). Finally, the formulation that succeeded in replacing xanthan gum in 67% was concluded through a mixture design, it is formulation 1, since it presented rheological properties similar to those of a commercial Greek-style yogurt and obtained greater sensory acceptability.