Mycosystema

Quality improvement and processing characteristics of twin-screw extruded Stropharia rugosoannulata powder

BAN Xinrong, YANG Yan, LI Wen, WU Di, ZHANG Zhong, LI Jingjun, CHEN Wanchao

Mycosystema, 2024, 43(5): 240005. DOI: 10.13346/j.mycosystema.240005

水平 Level	因素 Factor
水平 Level	A 挤压温度 Extrusion temperature (℃)	B 原料加水量 Raw water supply (%)	C 螺杆转速 Screw speed (Hz)
-1	80	20	10
0	100	30	15
1	120	40	20

Table 1 Factor level of response surface design

Other figure/table from this article

Fig. 1 Effects of extrusion parameters on soluble dietary fiber (SDF) content of Stropharia rugosoannulata powder. A: Extrusion temperature. B: Raw water supply. C: Screw speed. Different lowercase letters indicate significant differences (P<0.05).
Table 2 Experimental design and results of response surface
Table 3 The results of variance analysis and significance test of regression model
Fig. 2 The surface and contour plots of interaction on SDF content.
Table 4 Chromaticity changes of Stropharia rugosoannulata powder before and after extrusion
Fig. 3 SEM images of Stropharia rugosoannulata powder without extrusion (A: 500×; B: 1 000×; C: 2 000×) and after extrusion (D: 500×; E: 1 000×; F: 2 000×).
Fig. 4 Particle size distribution of Stropharia rugosoannulata powder before and after extrusion.
Fig. 5 FTIR spectra of Stropharia rugosoannulata powder before and after extrusion.
Fig. 6 Effects of extrusion on water and oil retention capacity of Stropharia rugosoannulata powder.
Fig. 7 Effects of extrusion on the adsorption capacity of Stropharia rugosoannulata powder. A: Cholesterol adsorption capacity. B: Nitrite adsorption capacity.
Fig. 8 Effects of extrusion on digestion and utilization of Stropharia rugosoannulata powder.