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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

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).

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Table 1 Factor level of response surface design
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.

模态框（Modal）标题

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