Evaluation of the Quality Characteristics in Omija (Schizandra chinensis Baillon) Powder Tea

가공방법을 달리한 오미자 분말차의 품질 특성 분석

  • Lee, Hyeon-Jeong (Department of Food Science and Technology, Kyungpook National University) ;
  • Sung, Jun-Hyung (Department of Food Science and Technology, Kyungpook National University) ;
  • Choi, Ji-Young (Department of Food Science and Technology, Kyungpook National University) ;
  • Cho, Jeong-Seok (Department of Food Science and Technology, Kyungpook National University) ;
  • Lee, Yeong-Min (Department of Food Science and Technology, Kyungpook National University) ;
  • Chung, Hun-Sik (Department of Food Science and Technology, Pusan National University) ;
  • Moon, Kwang-Deog (Department of Food Science and Technology, Kyungpook National University)
  • Received : 2015.10.12
  • Accepted : 2015.12.28
  • Published : 2016.02.29


The purpose of this study was to evaluate the quality characteristics in different types of Omija (Schizandra chinensis 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 extracted and prepared in three ways: 4) freeze-dried powder (EF), 5) granules (EG), and 6) spray-dried powder (ES). The total soluble solid contents and turbidity were higher in PG, EG, and ES than those in other samples. $L^*$ value, pH, and reducing sugar contents were higher in PG and EG than those in other samples. Finally, $a^*$ value, $b^*$ value, total phenolic compounds contents, antioxidant activities, total anthocyanin contents, and schizandrin contents were lower in PG and EG than those in other samples. These results show that FD, PF, EF, and ES are more effective in outstanding redness and antioxidant activities compared to other Omija powder products.


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