The physicochemical, rheological and sensory characteristics of `BACKSULGIES`, which was added with potato peel, guar gum or polydextrose, were investigated. The maximum acceptable addition ratio of dietary fiber to `BACKSULGI` was 10%. And optimal addition ratio was 3% for all samples. The water binding capacity was affected by dietary fiber sources and incubation conditions (temperature and time). The Guar gum had the highest value of water binding capacity. The solubility was highly related with water binding capacity and the swelling power was increased with temperature increment. The degree of gelatinization was not significantly different with dietary fiber sources. But the values of gelatinization of `BACKSULGIES` added with dietary fibers were significantly higher than those of `BACKSULGI` with no dietary fiber. Generally hardness and brittleness incresed along with storage time. But the hardness of `BACKSULGIES` added with dietary fibers was significantly lower than those of `BACKSULGI` with no dietary fiber. The retardation effect of dietary fibers for retrogradation of `BACKSULGIES` was also proved by time constant determination of Avrami equation. Sernsory evaluation revealed that the addition of dietary fibers did not reduce the organoreptic quality. Therefore potato peel 3%, guar gum 3%, polydextrose 3% were optimum addition ratio which could be accepted as conventional `BACKSULGI`. As the results of this study, it was proved that the additions of dietary fibers to `BACKSULGI` had the retardation effect of retrogradation.