Abstract
The extrusion-cooking condition on Cordyceps pruinosa was designed using twin-screw extruder. Response surface methodology (RSM) was used to investigate extrusion-cooking using a central composition design with varying die temperature , feed moisture , feed rate (4-14 ka/h) and screw speed (120-280 rpm). System parameters (die pressure and specific mechanical energy (SME)) and extrudate parameters (density and water solubility index (WSI)) were statically analyzed using RSH. Die pressure was significantly affected by temperature, moisture contents and feed rate. SM was affected by screw speed and feed rate. When die temperature is and moisture content , the optimum pressure is shown. SME is about 20 Wh/kg, when feed rate is and screw speed . WSI was affected by temperature and moisture contents. Density was not affected by any factor. WSI increases by from about to about , as temperature is raised from . The WSI of Cordyceps pruinosa pulverized after extruding (PE) is about higher than that of raw material and higher than that of pulverized after drying (PD). The content of unsaturated fatty acid were not significantly different in PD and PE. Anti-oxidative activity of PE was 1.67-2.2 times higher than that of PD in Cordyceps pruinosa using 1- dipheny1-2-picrylhydrazyl method (DPPH).
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