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

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

Abstract read

In one paragraph

Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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0citing papers in PubMed

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1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

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0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

7 authors.

Wangyang ShenHubei Key Laboratory for Processing and Transformation of Agricultural Products, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.

Wenjie CaoHubei Key Laboratory for Processing and Transformation of Agricultural Products, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.

Ning ZhangHubei Key Laboratory for Processing and Transformation of Agricultural Products, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.

Zhili JiHubei Key Laboratory for Processing and Transformation of Agricultural Products, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.

Xiwu JiaHubei Key Laboratory for Processing and Transformation of Agricultural Products, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.

Weiping JinHubei Key Laboratory for Processing and Transformation of Agricultural Products, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.

Yaoqi TianSchool of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

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

Indexed as

Chicken fatCooked riceIn vitro digestibilityStarch-lipid complexVolatile organic compounds

Identifiers

PMID40486069

DOI10.1016/j.fochx.2025.102415

PMCPMC12141940

What OpenQuestion holds

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LicenceCC BY-NC-ND

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.