The study was made for storage test of Yackwa, which is typical cookies of Korea and contain
about 20% of vegetable oil.
As the result of investigation the variation of POV and AV of oil contained iii Yackwa which was stored in packed or unpacked state for 60 days, at the temperature of 5´C or 30´C respectively, it was found that the Yackwa of AV, about 2, and POV, about 20, was considerably stable for storage.
This result of the good storage condition of Yackwa containing a considerable amounts of Vagetable oil which proceed the rancidity, is derived from the formed film on the surface of Yackwa by the sugar syrup afterwards.
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