Hearty Pancake Ice Cream Session!

What a fruitful Saturday it was last week! To hear the laughter and conversation of both parent and children who attended our pancake and ice-cream class brings a warmth of satisfaction that will definitely continue to steer us to the path of nutrition education that is bespoke and innovative!Wholemeal pancakes came first, mixing in various ingredients, adding the acceptable wholemeal flour amount so that it remains palatable for both children and adults. There was sharing...

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The Wholegrain Experiment

Ever wonder how rice become so fluffy after cooking it? It is due to the process involved during rice cooking which is gelatinization. Before going into the details, here’s a brief introduction of starches. Starch consist of two glucose polymer: Amylose and Amylopectin. Amylopectin is a highly branched molecule that makes rice sticky during cooking. Amylose is a long, straight starch molecule that does not gelatinize during cooking.During cooking, the heat energy causes the bonds between amylose and amylopectin to break and the branches within...

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The Wholegrain Experience

Grains consist of three components: Endosperm, germ and bran. To be qualified as wholegrains, all three components should be present. Wholegrains are known for being a good source of fibre but they are also rich in vitamins, minerals, disease-fighting phytochemicals and antioxidants. As compared to refined grains, wholegrains have higher nutritive value and because of their intact structure, they have lower glycemic index. Incorporating wholegrains into daily diet will help to reduce weight, blood pressure and colorectal cancer. The presences of antioxidant such as vitamin E,...

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Mobile Nutrition Kitchen – Umami the 5th taste!

The mobile nutrition kitchen to your doorstep!   Umami – The fifth taste The pleasant savoury taste, now known as umami, gained much fanfare and applause over the other four tastes – sweet, bitter, salty, and sour. The umami taste was first discovered by a chemist, Ikeda from Tokyo University back in 1908, where he found a particular savoury taste in food ingredients like tomatoes, cheese, asparagus, mushrooms, kelp (konbu) and even meat. He eventually pinpointed it to glutamate, which is an amino acid, as the source of the savoury taste that...

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