Tragacanth gum is considered as one of the valuable export products of natural resources of Iran and Isfahan province. This product is used in the food and cosmetic industries as a stabilizing agent, viscosity increaser in food, pharmaceutical and cosmetic emulsions and formulas. In this research, the effect of grinding method, type of Tragacanth and the final size of crushed particles on the quality indicators of Tragacanth were evaluated. For this purpose, using a factorial experiment in the form of a completely random design, the effect of the grinding method in two levels, one-stage and two-stage, the type of Tragacanth in two levels of Ribbon and Flake and the final size of the particles of Tragacanth milled in three levels, 2, o.5 and 0.25 mm in three repetitions on gel color and viscosity indices were investigated as two very important factors in determining the quality of Tragacanth gum. The results showed that the effect of all three factors (type of Tragacanth, grinding steps and particle size) on viscosity values of Tragacanth gel and color parameters (R, G and B) were significant at 1% probability level. Viscosity of Ribbon between 2140-3040 centipoise and Flake between 390-610 centipoise was obtained, which shows the higher quality and more economic value of Ribbon type. In both types of Tragacanth, with the reduction of particle size, a higher viscosity reduction was observed, especially in the one-stage grinding method, so that in one-stage grinding, the viscosity of Tragacanth was 9.3% less than in two-stage grinding. The examination of the color indices of Tragacanth showed that based on the Euclidean distance (ΔE) obtained, the color difference of Ribbon and Flake type Tragacanth in terms of brightness is 11.67 units and the color difference between one and two stages of grinding is 8.85 units. This shows that with two-stage grinding, the brightness of the color decreases compared to one-stage grinding.