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- เผยแพร่เมื่อ 12 เม.ย. 2019
- Here you can learn about the effect of heat on starches. This topic is an important to all Food Technology students.
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This video is so informative! I love your explanation. I've only watched it once, and i feel like I've retained way more information than i did trying to study by myself. Thank you!
Thank you ma'am for the kind of material your are providing
Glad to hear this.
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So lucid, informative and easy to understanding discussion on Dextrinization, Gelatinization and Retrogradation, thank you so much Ma'am!
If possible then want a lecture on 'Viscosity and Shear stress' , I will very much thankful to you :)
Glad it was helpful! We will try to make a video on the topic you have mentioned.
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Very informative. Thanks a lot mam. Please make more videos
Shabaash and wonderful way of delivering lecture. Nice and soft description medium has let me appreciate you. Appreciate
Thank you for your kind words
Very informative. Keep it up.
I was wondering why chocolate pudding mix solidifies when heated with water and ended up here. Now I know, thank you
Glad it helped. Keep watching.
Great job. Very informative video 👏
Such technical information presented in easy to understand way with examples of food. Good presentation.
Glad you liked it.
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Clean simple explanation. The modified starch need higher temperature for gelatinization - may be some other terminology could be used.. In industry, Modified starch is (Pregelatinized modified starch ) CWS - Cold Water Soluble -->just dissolves and gelatinizes in water without any heating
Very helpful video for gate preparation thanks ☺
Thank you so much ma'am u made it so simple and easy to understand. I can remember the concept very easily. All my doubt developed due to complex explanations available online are now clear.
Glad to know you found it helpful, Mrigya!
Great lecture about heat effect on starch. In suc a understanding way of teaching. I expect a lecture on pregelatinised starch and modify starch. Thank you.
Glad to know that you like the lecture
Thank you for the presentation, very complete. I was wondering your thoughts on a waxy starch powders ability to gelatinize from the water present and heat generated by a chemical reaction such as the hydration of cement? Appreciate your thoughts please.
Great Explanation
It was a great video + optimism explanation ✅👍.
Thank you Ritika
Keep it up. Grt efforts. Ki dly make lecture on starch quality and quality testing methods. Thanks and regards
Thank you, Rajiv. Sure, we will deifinitely try to.
Hlo Madam, Good morning,
Nice contribution to food industry. I'm also youtuber doing videos on food industry related topics.
Thanks for your kind words. We wish the best for your TH-cam channel
Excellent presentation
Thanks a lot
Good Video mam
Thank u maam , very well explained...
Most welcome 😊 Keep watching.
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Can you pls elaborate when we mix starch in husk how it behave and also at what temperature them mixture will convert into solid..is it biodegradable..
Thank you for creating this vedio
Thanks for watching Mohit
Well explained 👌 medam
Thank you so much 🙂
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Great video
Nice explantation
Glad you liked it
👌🏻
Please make lectures on role of viscosity and starch damage of wheat flour for making bread and wafers
Hi Suresh
Thank you for the suggestion. We shall try to make a video on it
Well explained 👌👍
Glad you liked it
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Tq
Welcome
kindly do you mind if you share with me any of your starch extraction protocol, I'm working on physiochemical parameters of water chestnut starch .thank you
Also which starch have more adhesive property..
Kindly help me with lectures on textured vegetable proteins,bonding formulas of products like hams,polonies,
Will try. Thanks for watching.
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Mam, please share lecture on damage starch of wheat flour and it's effect
Hi Suresh
We shall try to make a video on it
Mam ,plz guide me. Is the sequence . *Gelation-> Gelatinization -> Retrogradation -> Syneresis* is correct???
Mam plz make video on meat technology and cereal technology
Hello, my agar forms clumps and precipitates on cooling after heating. Pls what can I add to increase solubility after heating?
Is dextrin sweet in taste ?
Plz make more videos
Can you explain rigor mortis and postmortem of meat in upcoming session
Hi Suruthi
We shall try to do that
Thnkuuu
You are welcome Kavitha.
Thanks for watching
Mam mera rice mill hi mere ko parboling water ree use karna hi to mere ko kya karna padega
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Mam...which textbook is good for food chemistry?
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