Digestibility and structures of vinasse starches with different types of raw rice and fermented leaven

In consideration of health benefits, more digestible vinasses were investigated, which are associated with the use of different raw cereals and fermented leavens. In an in vitro digestibility test, milled long-grain glutinous rice vinasse with Taibai rice leaven showed a slow glucose-controlled release potential, which contained 37.08% slowly digestible starch, after complete vinasse consumption. The crystalline structure, thermal properties and morphology of vinasse starches were analysed. The relatively long amylopectin chains, which originated from the starch structure present in raw rice and the higher glucoamylase activity of the fermented leaven, partly explained the slower digestion of vinasse. By the optimization of the type of fermented leaven used and the starch structure of the raw rice in fermentation, the rate of vinasse starch digestion could be controlled, resulting in improved nutritional value. The results of this study are important for designing healthy vinasse products by controlling starch structures and digestion rates.