Ice kacang ---> air batu campur in Malay (or ABC in short). http://yyicekacang.blogspot.com/ It is sweet in taste and is primarily shaved ice with drizzling with rainbow-hued sugar syrup and a smidgen of evaporated milk. It is a good refreshment in tropic. Previously, it was only made up of shaved ice and red beans. But nowadays, there are several varieties have been introduced where it generally comes in brighter colors and with different fruit cocktails and dressings. Besides that attap chee (palm seed), red beans, sweet corn, grass jelly, cubes of agar-agar, aloe vera and cendol may also be added to form the base. To fulfill the modern customer, there may be durian, chocolate syrup and ice cream topping and also multi-coloured syrup drizzled. Peanuts According to the Peanut Institute (2004), peanuts contain the high quality plant protein among the legume or dried bean family. When comparing peanuts to similar foods, peanuts have more protein than any other legume or nut. This is especially important for children, vegetarians and people eating more meatless meals. Apart from that, peanut contains mostly monounsaturated and polyunsaturated fat where help in lower the blood cholesterol level. Evaporated milk It also known as unsweetened condensed milk, where it produced from fresh whole milk with half the water taken out. Red kidney bean According to World’s Healthiest Foods (2009), red kidney bean is a good source of soluble fiber that aids in lowering blood cholesterol. And its high fiber content prevents blood sugar levels from rising too rapidly after a meal so it aids for someone who have diabetes, insulin resistance or hypoglycemia. Ice cream Ingredient that aids in contributing the mouthful and refreshed feeling; the major component of ice cream, milk fat where induce high calories and high fat food. Chocolate syrup and multi- colored syrup high sugar content syrup. Nata de coco Chewy, translucent, jelly-like food product produced by the bacterial fermentation of coconut water. It consists of high dietary fiber and low cholesterol content. It's the time to try it!.... let's go for a trip together with the Ice kacang.... The transformation of the macronutrients carbohydrates, fats, and proteins in food to energy, and other physiological processes are parts of the metabolic process. Figure 1: Interaction relationship of carbohydrate, protein and fat intake. Carbohydrate Metabolism Carbohydrate metabolism is the breakdown of carbohydrates into smaller units. Carbohydrates are source of energy (Williams & Wilkins, 2008). Carbohydrate metabolism takes place in mouth and stomach with the digestive enzyme. According to the B.Braun (2009), the most important carbohydrate that involved in the metabolism is glucose. Glucose is the essential energy source for the brain, erythrocytes and renal medulla. Other than that, glucose plays in key role as fuel for muscular tissue, intestinal tissue, heart, liver and kidneys. Ensminger (1994) said, followed with the digestion and absorption, carbohydrates may be: served as immediate energy needs of tissue cells converted to glycogen via glycogenesis, and stored in the liver and muscle for later energy used. ** Glycogen storage and release are controlled by the hormones glucagon, insulin, and epinephrine. converted to fat if in excess; stored in adipose tissue as a larger reserve for energy. Metabolism of one molecules of glucose is able to yield 36 molecules of ATP. Our body may digest the intake carbohydrates via glycolysis, Krebs cycle and electron transport chain to generate energy needs. On the other hand, the excess dietary carbohydrate is not readily converted to fat, it encourages the accumulation of dietary fat in body fat stores, instead of shifting the body’s selection fuels (Insel et al, 2005). Protein Metabolism Digestion breaks down protein to amino acids. Protein metabolism takes place in stomach. Amino acids form the cellular structural elements; act as biochemical catalyst and play key role in the regulators of gene expression. Amino acids are deaminated to carbon skeleton, via glycolysis, pyruvate is formed and converted to acetyl-coA. It undergoes Krebs cycle to oxidation, producing ATP. If amino acids in excess, they are metabolized to glycogen or fat. Lipid Metabolism Lipid metabolism takes place in stomach by lipase; in small intestine, it encounters with biles to undergo emulsification. Digestion of emulsified fat is carried on by pancreatic and intestinal lipase to produce monoglycerides, glycerol and fatty acids. Lipids are metabolized to fatty acids, which can be converted and being used in Krebs cycle to generate energy. There are some nutritious components in Ice kacang, such as, red kidney bean, peanut and evaporated milk. However, they are in small amount. Major component of Ice kacang is syrup, high sucrose content. PROBLEMS! !! High intake of sucrose Syrup used in the Ice Kacang is high sucrose content. Sucrose is almost entirely pure carbohydrate with a negligible vitamin and mineral content. It may contribute to the development of dental caries or tooth decay, in which oral bacteria convert sugars (including sucrose) from food into acids that attack tooth enamel. The benefit nutrients may be displaced by the sucrose intake, which may increase risk for chronic disease, such as, development of obesity and insulin resistance. Sucrose provides quick source of energy to body and spurting a rapid rise in blood glucose. So, it may cause problems to those who suffering from defects of carbohydrate metabolism, e.g. diabetes mellitus. !! High calories For our Ice kacang, it is served with the ice cream. In fact, all the ingredients have contributed to the calories. Table1: Amount of energy contributed by nutrients. Ice cream contributes high amount of energy and calories. Table2: Modified Ingredients of Ice kacang -Reference List Prepared by, Heng Pei Ying 1000716388 Goh Yee Wei 1000716447 Posted by PeiYing n YeeWei at 10:37 PM 22 comments ~ Reference List ~ References: -B.Braun Melsungen AG. 2009. [Online] Available from: [http://www.nutrition-partner.com]. Retrieved on 24th Feb 2009. -Ensminger, Audrey. 1994. Foods & Nutrition Encyclopedia. CRC Press. Pg 339 -FAQ. 2008. Metabolism. [Online] Available from: <http://www.faqs.org/nutrition/Met- Obe/Metabolism.html>. Retrieved on: 22nd Feb 2009. -Insel,Paul M., Turner,R.Elaine, Ross,Don. 2005. Discovering Nutrition. Jones & Bartlett. Pg 260, 261. -Peanut Institute. 2004. Nutritional basis [Online] Available from: <http://www.peanut- institute.org/NutritionBasics.html> Retrieved on 20th Feb 2009. -The World’s Healthiest foods. 2009. Kidney Bean *Online+ Available from : <http://www.whfoods.com/genpage.php?tname=foodspice&dbid=87> Retrieved on 20th Feb 2009. -Williams & Wilkins, Lippincott. 2008. Professional Guide to Diseases, Ninth Edition. Lippincott Williams & Wilkins. Pg543. Posted by PeiYing n YeeWei at 10:24 PM 2 comments Friday, January 9, 2009 Ice Cream Around the World Write a comment Share Stumble It! Share On Facebook Save To Delicious Save To Google Bookmarks Yahoo! Bookmarks Digg This Email Print Save Article Frozen sweets are a universal delight, from good old-fashioned American ice cream to exquisite French sorbets to the Malaysian after-school snack of ais kacang. Source: Saveur Photo: Christopher Hirsheimer Frozen sweets are a universal delight, from good old-fashioned American ice cream to exquisite French sorbets to the Malaysian after-school snack of ais kacang. America: Cooling the World Back in 1843, one Nancy Johnson, wife of a U.S. Navy officer in Philadelphia, invented something wondrous: the ice cream freezer. Previously, ice cream had mostly been made by shaking a container of cream mixture in a freezing ice-salt bath—a tiresome process yielding lumpy results. Johnson's machine had a crank that rotated the container and a dasher that churned the mixture as it froze, imparting a smooth texture. The freezer made the production of fresh-churned ice cream—the best kind—possible both at home and commercially. Even today, most ice cream makers, no matter how technologically advanced, are based on Johnson's churning technique—and thanks at least in part to her, ice cream is now found around the globe. —Rick Sebak India: a Smooth Secret To be honest, I've never liked Indian ice cream, called kulfi. To me it's always seemed oddly granular—its texture comes from milk boiled down to a thick liquid—and so I've avoided the stuff, which is usually sold frozen on a stick. But recently, while strolling along Bombay's Chowpatty Beach, I kept passing people who were scooping chunks of something cold out of a green pipal leaf. I was curious. And I was hot. One of the passersby directed me to the source: New Kulfi Centre. The vendor cut chunks from an assortment of log-shaped kulfi (the "mix" option) and put them on the leaf. One bite, and oh, my! This kulfi was velvety smooth. I devoured all three flavors—pistachio, chewy dried fruit, and cleansing mango. It was the best chow on Chowpatty Beach. —Maya Kaimal Turkey: Cold and Stretchy Kahramanmaras, in southern Turkey, is famous for making ice cream with sahlab (or salep), which is ground orchid root—a substance that gives the ice cream a curious elasticity. A few years ago some Turkish foodies took me to a dondurma (ice cream) parlor in Kahramanmaras. I tried the cherry-pit flavor and found it mild and, yes, stretchy—yet soft enough to eat with a spoon. It barely changed shape as it melted. There was a sign on the wall, too, boasting that Kahramanmaras was the world capital of ice cream, and on every table an article from a Turkish newspaper, crowing that Baskin-Robbins had failed to establish itself in Turkey because it didn't make ice cream with sahlab. (Sahlab ice cream is popular in Iran and Lebanon, too; no Baskin-Robbins there, either.) —Charles Perry France: A Sweet Tease When I arrived in Paris as a student in the late 1980s, I was disappointed to see that only a few French grocery stores carried decent ice cream at reasonable prices, the way stores did back home in the States.