Page 62 - FoodFocusThailand No.243 July 2026

This phenomenon has important
implications for individuals with IBS and
heightened FODMAP sensitivity. Although
RS is considered a beneficial dietary fiber,
its colonic fermentation may increase gas
production and bloating in some patients.
Consequently, some experts recommend
limiting RS intake to help manage IBS-
related symptoms. This recommendation
is supported by a study by So et al.
(2022), which assessed RS tolerance in
individuals with IBS and healthy controls.
Participants consumed RS together with
low-FODMAP foods, including bagasse,
with daily increases in fiber intake over
three consecutive days. Although overall
ภาพที่่� 2 เทคโนโลยีีการแช่่เยีือกแข็็งและผลต่่อการเปลี�ยีนแปลงข็องอาหาร FODMAP ต่ำ�า symptoms did not differ significantly from
Figure 2 Freezing technology and its impacts on low-FODMAP diets baseline, individuals with IBS experienced
increased flatulence at all RS intake levels.
before freezing to suppress enzymes and maintain product quality; however, Some participants were unable to tolerate
strict control of processing time and temperature is required to minimize even low RS doses, whereas others could
undesirable effects on texture and nutrient retention. During blanching, water- not tolerate higher amounts of bagasse.
soluble FODMAPs such as galacto-oligosaccharides (GOS) and fructans may Nevertheless, RS intake of up to 20 g/day
leach into the blanching water and be removed. This may occur with fructo- induced only minor symptoms and was
oligosaccharides (FOS), which are highly water-soluble (approximately 80–85%) generally well tolerated by individuals with
(Fernandes, 2025; Kiernan et al., 2023). Consequently, blanching may reduce IBS, despite being consumed alongside
both FODMAP content and certain water-soluble nutrients. low-FODMAP foods.
These findings have prompted
Impacts of Freezing Technology on the Processing of the Thailand Institute of Scientific and
low-FODMAP Diets Technological Research (TISTR) to
Frozen RTE meals may not always be advantageous for individuals with IBS, as conduct research on and develop low-
starch-rich foods subjected to freezing can exhibit increased levels of resistant FODMAP formulations for Thai food
starch (RS). Excessive consumption thereof may promote gas production, products as alternative dietary options
potentially exacerbating gastrointestinal symptoms in IBS patients (Figure 2). for individuals with IBS and heightened
Furthermore, freezing and subsequent storage can induce starch retrogradation, FODMAP sensitivity. Particular attention
a process in which starch molecules reorganize into digestion-resistant structures, has been given to ingredient selection
thereby increasing the resistant starch content. and formula optimization to ensure low-
According to Wang et al. (2023), increasing numbers of freezing–thawing FODMAP content without compromising
cycles significantly increase the levels of resistant starch, amylose, total starch, flavor, nutritional value, or consumer
and starch retrogradation in ginger starch. Freezing and thawing promote acceptance. The developed formulations
resistant starch formation while reducing the rate of starch hydrolysis. have undergone nutritional evaluation and
According to a study by Ávila et al. (2019) investigating the effects of pre- clinical testing in target-group volunteers
freezing treatments on green beans (Phaseolus vulgaris L.) and long beans and were found to effectively reduce IBS-
(Vigna unguiculata L. Walp.) stored at -20°C, the levels of RS, raffinose family related symptoms, including flatulence,
oligosaccharides (RFOs), and stachyose were significantly affected by the abdominal pain, and abnormal bowel
processing methods employed. Soaking the beans in water prior to freezing movements.
initially reduced RS content. However, RS levels became significantly higher This research highlights the potential
in samples soaked overnight and in boiled long beans after 7 days of frozen of applying food and nutrition science
storage. Furthermore, long beans were found to contain higher levels of raffinose to the evidence-based development of
and stachyose than green beans. Changes in the overall content of these Thai health foods, which may be further
oligosaccharides became apparent after 7 days of freezing, while the levels of commercialized to meet the needs of niche
RS and other gastrointestinal gas-inducing compounds increased significantly consumer markets in the future.
in cooked beans frozen for 14–21 days.

ภาพที่่� 3 ต่ัวอยี่างผลิต่ภััณฑ์์อาหารพร้อมทานแช่่แข็็ง FODMAP ต่ำ�า ภัายีใต่้การวิจััยีข็องสถาบัันวิจััยีวิทยีาศาสต่ร์และเทคโนโลยีีแห่งประเทศไทยี (วว.)
Figure 3 Examples of Low-FODMAP frozen ready-to-eat (RTE) products developed under Research Conducted by the Thailand Institute of
Scientific and Technological Research (TISTR)

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