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

样品 Sample	L*	a*	b*	△E
未挤压 Unextruded	73.97±0.32a	3.47±0.29b	16.26±0.19b	25.35±0.38b
挤压 Extruded	46.41±0.15b	7.94±0.05a	21.62±0.10a	50.00±0.10a

Table 4 Chromaticity changes of Stropharia rugosoannulata powder before and after extrusion

Other figure/table from this article

Table 1 Factor level of response surface design
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.
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.