• Plant Resources
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• v.6 no.1
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• pp.7-10
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• 2003

The objective of this study is to investigate morphological characteristics of seeds and effects of environmental factors such as light and temperature on the germination and seedling growth of Peucedanum japonicum Thunberct, Which belongs to Umbelliferae and useful for on oriental medicine materials. Seed shape of Peucedanum japonicum Thunberct is ovate. Color of seed coats varied from yellow to dark brown. Seed size is 5.3mm in length, 4.2mm in width. One thousand-seed weight of Peucedanum japonicum Thunberct is 4,010mg. Optimum temperatures for seed germination and seedling growth range from 20 to $25^{\circ}C$.

• Culinary science and hospitality research
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• v.24 no.1
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• pp.114-121
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• 2018

This study developed a new yanggaeng(red bean sweet jelly) by adding Peucedanum japonicum powder from 5% to 20%. It has been evaluated its physicochemical, sensory characteristics and antioxidant activity. The DPPH radical scavenging activity of Peucedanum japonicum powder was 40.53% and the total phenolic compound content was 13.36 mg/100 g. Moisture content of yanggaeng with Peucedanum japonicum powder added 5~15% was 50.24~48.32% significantly higher than in the control group(p<0.05). The hardness of yanggaeng was $2,748.25g/m^2$in control and the PY5 and PY10 were $4,012.05g/m^2$ and $4,019.40g/m^2$ respectively, significantly higher than control(p<0.05). However, when the amount of Peucedanum japonicum powder was increased by more than a certain rate, it decreased again, as $2,155.39g/m^2$ in PY20. As a result of the acceptance test of the yanggaeng, the flavor of yanggaeng with Peucedanum japonicum powder was evaluated significantly higher than control(p<0.05), but PY20 was 5.20 not significantly difference with PY10. The overall acceptance of the yanggaeng showed the lowest value of 4.00 in the control, PY15 showed significantly high value as 7.80(p<0.05). Compared with the control, the acceptance of samples with Peucedanum japonicum powder 5~15% was higher than that of control. It was concluded that 10% and 15% of the Peucedanum japonicum powder could be added for the development of the yanggaeng. According to the above study result, to enhance the utilization of Peucedanum japonicum for developing functional food would be possible, and a new yanggaeng product by adding Peucedanum japonicum would have good potential.