Abstract
Food and Bio-industry Research Institute, Kyungpook National UniversityAbstract The purpose of this study was to evaluate the quality characteristics in different types of Omija (Schizandrachinensis Baillon) powder tea. Raw Omija was prepared in three ways: 1) freeze-dried powder of whole Omija (FD), 2)freeze-dried powder of pressed Omija juice (PF), and 3) granules of pressed Omija juice (PG). Dried Omija was extractedand prepared in three ways: 4) freeze-dried powder (EF), 5) granules (EG), and 6) spray-dried powder (ES). The totalsoluble solid contents and turbidity were higher in PG, EG, and ES than those in other samples. L* value, pH, andreducing sugar contents were higher in PG and EG than those in other samples. Finally, a* value, b* value, total phenoliccompounds contents, antioxidant activities, total anthocyanin contents, and schizandrin contents were lower in PG and EGthan those in other samples. These results show that FD, PF, EF, and ES are more effective in outstanding redness andantioxidant activities compared to other Omija powder products.Keywords: Omija (Schizandrin chinensis Baillon), powder tea, quality characteristics, anthocyanin, schizandrin
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