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Investigates inulin's effect on frozen fried rice quality, revealing improved flavor retention and starch management.
• This study investigates the effect of inulin on frozen fried rice quality. • Inulin addition preserves key volatile flavor compounds. • Inulin addition at 6 g per 100 g rice significantly reduces starch retrogradation. • LF-NMR/MRI reveals that inulin binds free water and inhibits ice crystals. • Inulin plays a dual role in regulating starch retrogradation and water distribution.
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Dong et al. (2026) studied this question.
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