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 struct...
