kacang ---> air batu campur in Malay (or ABC in short).

http://yyicekacang.blogspot.com/

It is sweet in taste and is primarily 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, , cubes of agar-agar, aloe vera and may also be added to form the base.

To fulfill the modern customer, there may be , chocolate syrup and topping and also multi-coloured syrup drizzled.

Peanuts

According to the Institute (2004), 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 , where it produced from fresh whole milk with half the 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 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: . 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: Retrieved on 20th Feb 2009.

-The World’s Healthiest foods. 2009. Kidney Bean *Online+ Available from : 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

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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 of . 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 , 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 . 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 . It was the best chow on Chowpatty Beach. —Maya Kaimal

Turkey: Cold and Stretchy

Kahramanmaras, in southern , 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 (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. At the time, I happened to be living in a maid's room on the Île St- Louis—so quaint, so central, so cramped (I could touch both walls with my outstretched arms)— right across the street from Berthillon, the quintessential Paris ice cream shop. I'd look out my window at the ever present lines outside and at the exquisite boules of glace and sorbet being sold at out-of-my-league prices, and I'd pine. Only when friends visited did I allow myself the indulgence of a tart, delicious lime sorbet or a rich, custardy . It was always so very worth the wait, and the price. —Daniel Drennan

Mexico: Frozen Dinner

The tropical ice creams of Puebla are so alluring that I once made an entire dinner out of nothing else. The meal began at Tepoznieves, a wildly colorful shop near the main square. My appetizer was fig ice cream dotted with bits of candied fig and spiked with mescal. The main course followed: tequila ice cream—as white as a cloud—with tangy passion fruit ice. The passion fruit was so refreshing that I had to have two more scoops. For , I walked around the corner to La Flor de Michoacan for a -like paleta of guanábana, or , which tastes like a highly perfumed blend of apple and pear. Luscious. And for the road? A mango paleta, as nice a nightcap as I have ever had. —Barbara Hansen

Denmark: Mighty Cones

Oversize ice cream cones have been relished in Denmark since the early 1900s, when ice cream became an industry here. But in the 1990s, they became gargantuan. That's when Lydolph's Isbar, a shop in the seaside enclave of Hellerup, began selling huge cones now imitated across the land. The last time my family and I went to Lydolph's, the children got downy peaks of vanilla ice cream rolled in chocolate jimmies; I had three scoops of chocolate hazelnut ice cream, with whipped cream and marmalade; and my husband went for a two- pound tower of and chocolate-covered marshmallows, swathed in soft vanilla ice cream and chocolate shavings. These concoctions are surely the Great Danes of the ice cream world. —Karina Porcelli

Malaysia: Ice Snack

I grew up in the Malaysian town of Muar, and my main after-school treat was ais kacang ("ice ka-CHANG"), literally, iced beans, a shaved-ice concoction still sold all over the country as well as in . (Many other Southeast Asian countries have versions of this treat, too.) I remember being roused from my homework by the ais kacang man's bell. Running outside, I'd greet the old vendor as he clambered off his cycle with its attached cart of tempting ingredients. I'd hold up my bowl, and into it he would spoon sweet red adzuki beans, colorful gelatin cubes, sago pearls, sweet corn, and crushed peanuts, then top them with shaved ice, condensed milk, and rose syrup. I'd pay, then rush inside to enjoy it without speaking to anyone—just my ais kacang and I. —Susheela Raghavan Uhl

England: Postwar Treat I began eating ice cream in London in 1947. Ice cream distribution had been banned during World War II and for a time afterward, to save fuel, and it was consequently available only at shops where the owners made the ice cream themselves. Although the quality was rather poor, it tasted simply delicious to me. I'd go to such a shop and get a sandwich of two wafers enclosing a slice from a neapolitan brick; it was called a slider, because if you squeezed it too hard the middle would slide right out. The slider evolved from an earlier ice cream called the hokey pokey, a neapolitan slice wrapped in paper. The vendors who sold it were Italian, and they'd cry, "Ecco un poco" (Here is a little)—which, in the Cockney accent of the customers, became "hokey pokey". —Robin Weir http://www.saveur.com/article/Kitchen/Ice-Cream-Around-the-World-