Addition of chicken fat to cooked rice improved its flavor, cooking quality, and digestibility

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-05-01 DOI:10.1016/j.fochx.2025.102415

Wangyang Shen , Wenjie Cao , Ning Zhang , Zhili Ji , Xiwu Jia , Weiping Jin , Yaoqi Tian

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引用次数: 0

Abstract

In this study, we investigated the effect of chicken fat on the eating quality, volatile organic compounds, starch structure, and digestion of cooked rice. The results showed that the addition of 4 % chicken fat reduced the hardness (16.7 to 13.0 N), improved the sensory evaluation, and increased the (E)-2-octenal, ethyl 2-methylbutanoate, 1-penten-3-one, and ethyl-pyrazine content in cooked rice. The fatty acids in chicken fat bound to rice starch and formed starch-lipid complexes through complexation, thereby transforming the crystal structure of starch from A-type to V-type. This led to a higher short-range order of rice starch, greater thermal stability, and an increased resistant starch content. Additionally, the microstructure of rice flour showed smaller and uniform pores (∼10 μm) on the surface. This study suggests that the addition of chicken fat can improve the flavor and taste, and potentially lower the glycemic index of cooked rice by increasing the resistant starch content.

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在煮熟的米饭中加入鸡油，可以改善米饭的风味、烹饪品质和消化率

在这项研究中，我们研究了鸡脂肪对煮熟米饭的食性、挥发性有机物、淀粉结构和消化的影响。结果表明：添加4%鸡脂肪降低了煮熟大米的硬度（16.7 ~ 13.0 N），改善了感官评价，提高了煮熟大米的(E)-2-辛烯醛、2-甲基丁酸乙酯、1-戊烯-3-酮和乙基吡嗪含量。鸡脂肪中的脂肪酸与大米淀粉结合，通过络合作用形成淀粉-脂复合物，使淀粉的晶体结构由a型转变为v型。这导致了更高的大米淀粉的短期顺序，更大的热稳定性和抗性淀粉含量的增加。此外，米粉的微观结构表现出更小且均匀的表面孔隙（~ 10 μm）。本研究表明，鸡脂肪的添加可以改善米饭的风味和口感，并可能通过增加抗性淀粉含量来降低煮熟米饭的血糖指数。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.