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The purpose of this study was to improve the quality of the steamed rice cakes added with powder and extract of Schisandra chinensis (SC). Steamed rice cakes were prepared by adding SC using 1% hot-air dried SC powder (DP), hot-air dried SC extract (DE), freeze dried SC powder (FP) and, frozen SC extract (FE). After packaging with nylon/polyethylene films, the cakes were stored at 25°C for 5 days. The FE-treated steamed rice cake had the lowest pH value. The L* value of the control cakes was highest immediately after processing and decreased during storage. The a* values of FPand FE-treated steamed rice cakes were higher than those of DPand DE-treated cakes. The b* values of DPand DE-treated steamed rice cakes were higher than those of FPand FE-treated cakes. Total phenolic contents of DP and DE were lower than those of FP and FE. Anthocyanin contents of DPand DE-treated steamed rice cakes were lower than those of FPand FE-treated cakes. Schisandrin contents of DPand FP-treated steamed rice cakes were lower than those of DEand FE-treated cakes. Ferric reducing antioxidant power assays revealed that DP and DE had lower antioxidant powers than those of FP and FE. The results of this study indicate that, among the treatments methods used, the steamed rice cake treated with FE had the highest functional component and antioxidant activity levels.

Quality characteristics of steamed rice cake with Schisandra chinensis powder or extract added prior to storage