tThe effect of extraction temperature (25–65◦C), extraction time (5–25 min) and water to seed ratio(10:1–50:1) on yield, protein content, turbidity, viscosity, antioxidant activity, emulsion stability andfoam stability of quince seed mucilage was investigated using response surface methodology (RSM).Experiments were designed according to Central Composite Face Center Design with these seven factors,including central and axial points. Numerical optimization determined the optimum extraction condi-tions based on the highest yield, viscosity, antioxidant activity, emulsion stability and foam stability andthe lowest protein content and turbidity as being time 5 min, temperature 65◦C and water to seed ratio25.1:1. At this optimum point, extraction yield, protein content, turbidity, viscosity, antioxidant activ-ity, emulsion stability and foam stability were found to be 11.58 (%), 2.71 (%), 068 (Å), 1473.96 (mPas),29.88 (%), 94.89 (%) and 21.36 (%), respectively. The results demonstrated that quince seed mucilage haddesirable antioxidant activity, viscosity, emulsifying and foaming properties.

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