Cyclodextrin in starchy foods

Abstract Cyclodextrins are widely used in various fields including food industry. In this review, their role high carbohydrate-containing, starchy foods reviewed and discussed. Both the effects as functional ingredients affecting structural properties of starch active slowing down digestion and, a consequence, decreasing glycaemic index overviewed without considering traditional applications carriers stabilisers aroma flavour, essential oils, polyunsaturated fatty acids, other bioactive components to enrich foods, even if they carbohydrate foods. The effect on metabolism is explained by transformations caused cyclodextrins amylose amylopectin. Several examples shown how technological sensorial bread, rice products, pasta, modified cyclodextrin supplementation, digestibility changed resulting reduced insulinaemic effects.