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<p>Mallow (<i>Malva sylvestris</i> L.) is an eco-friendly, nutrient-rich wild plant with potential in food applications due to its widespread availability and low raw material cost resulting from its natural growth. In particular, the mucilage derived from mallow presents a promising natural alternative to animal-based ingredients such as eggs in food formulations. Considering the increasing demand for gluten-free (GF) and vegan nutrition in recent years, it is important to introduce these types of foods to the sector. The present study focused on optimizing the extraction parameters of mallow (<i>Malva sylvestris</i> L.) mucilage to improve its yield and functional characteristics. Furthermore, the extracted mucilage was applied as an egg substitute in the formulation of GF and vegan noodles prepared with chickpea flour. Optimization was carried out through Response Surface Methodology (RSM), and the optimal extraction conditions were established as a raw material to water (RM/W) ratio of 1/26.3, an extraction temperature (ET) of 62.9&#xa0;°C, and an extraction time of 56.3&#xa0;min. Using mallow mucilage produced under optimum conditions instead of eggs in GF noodles increased ash values while decreasing cooking time, water absorption, volume increase, fat and L*, a*, b* values. It was determined that total phenolic (TP) content and antioxidant activity (AA) values were higher in the sample with 3% mallow mucilage compared to the control. Consequently, it was determined that the nutritional values were largely preserved, particularly in the sample with 3% mucilage addition. Using mallow mucilage, as an egg substitute in the GF noodle formulation resulted in a product with high nutritional value that meets the criteria accepted by panellists.</p>

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Optimization of the mucilage extraction process from mallow (Malva sylvestris L.) leaves using response surface methodology and its application as an egg replacer in gluten-free vegan noodles

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年6月2日

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  • Yağmur Özcan,
  • Ceyda Dadalı,
  • Yeşim Elmacı

摘要

Mallow (Malva sylvestris L.) is an eco-friendly, nutrient-rich wild plant with potential in food applications due to its widespread availability and low raw material cost resulting from its natural growth. In particular, the mucilage derived from mallow presents a promising natural alternative to animal-based ingredients such as eggs in food formulations. Considering the increasing demand for gluten-free (GF) and vegan nutrition in recent years, it is important to introduce these types of foods to the sector. The present study focused on optimizing the extraction parameters of mallow (Malva sylvestris L.) mucilage to improve its yield and functional characteristics. Furthermore, the extracted mucilage was applied as an egg substitute in the formulation of GF and vegan noodles prepared with chickpea flour. Optimization was carried out through Response Surface Methodology (RSM), and the optimal extraction conditions were established as a raw material to water (RM/W) ratio of 1/26.3, an extraction temperature (ET) of 62.9 °C, and an extraction time of 56.3 min. Using mallow mucilage produced under optimum conditions instead of eggs in GF noodles increased ash values while decreasing cooking time, water absorption, volume increase, fat and L*, a*, b* values. It was determined that total phenolic (TP) content and antioxidant activity (AA) values were higher in the sample with 3% mallow mucilage compared to the control. Consequently, it was determined that the nutritional values were largely preserved, particularly in the sample with 3% mucilage addition. Using mallow mucilage, as an egg substitute in the GF noodle formulation resulted in a product with high nutritional value that meets the criteria accepted by panellists.