Effect of Heat on Starches | Food Technology Lecture

[@foodemy]

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[@MithleshKumar0810]

Thank you ma'am for the kind of material your are providing

[@foodemy]

Glad to hear this. Follow us on Instagram and Facebook for more exciting content, discussions, guidance and much more. instagram.com/FoodemyOfficial facebook.com/FoodemyOfficial

[@christov564]

I was wondering why chocolate pudding mix solidifies when heated with water and ended up here. Now I know, thank you

[@foodemy]

Glad it helped. Keep watching.

[@sharinalmi7747]

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!

[@skabdullahraunak8109]

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 :)

[@foodemy]

Glad it was helpful! We will try to make a video on the topic you have mentioned. Follow us on Instagram and Facebook for more exciting content, discussions, guidance and much more. instagram.com/FoodemyOfficial facebook.com/FoodemyOfficial

[@onkarshinde7384]

Very informative. Thanks a lot mam. Please make more videos

[@AV-uv3jz]

Such technical information presented in easy to understand way with examples of food. Good presentation.

[@foodemy]

Glad you liked it. Follow us on Instagram, LinkedIn and Facebook for more exciting content, discussions, guidance and much more. instagram.com/FoodemyOfficial www.linkedin.com/company/FoodemyOfficial facebook.com/FoodemyOfficial

[@ashutoshpandey947]

Very helpful video for gate preparation thanks ☺

[@arifalimian1833]

Shabaash and wonderful way of delivering lecture. Nice and soft description medium has let me appreciate you. Appreciate

[@foodemy]

Thank you for your kind words

[@velsfoodandagro3467]

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

[@S.Ritika000]

It was a great video + optimism explanation ✅👍.

[@foodemy]

Thank you Ritika

[@mrigyabansal]

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.

[@foodemy]

Glad to know you found it helpful, Mrigya!

[@vinayakhallolli4829]

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.

[@foodemy]

Glad to know that you like the lecture

[@dhandayudhapanibabu4682]

Am also expecting classes on food grade pregel starch

[@goodrichingredients5917]

Excellent presentation

[@foodemy]

Thanks a lot

[@amritarana4217]

Very informative. Keep it up.

[@atharvadeshpande4113]

Thank u maam , very well explained...

[@foodemy]

Most welcome 😊 Keep watching. Follow us on Instagram, LinkedIn and Facebook for more exciting content, discussions, guidance and much more. instagram.com/FoodemyOfficial www.linkedin.com/company/FoodemyOfficial facebook.com/FoodemyOfficial

[@aamodjaiswal3231]

Great job. Very informative video 👏

[@fitnessnutritionandsoul3618]

Great Explanation

[@rajivsharma540]

Keep it up. Grt efforts. Ki dly make lecture on starch quality and quality testing methods. Thanks and regards

[@foodemy]

Thank you, Rajiv. Sure, we will deifinitely try to.

[@MKSeafoodInstitute]

Hlo Madam, Good morning, Nice contribution to food industry. I'm also youtuber doing videos on food industry related topics.

[@foodemy]

Thanks for your kind words. We wish the best for your KZbin channel

[@dipdhankecha670]

Well explained 👌 medam

[@foodemy]

Thank you so much 🙂 Follow us on Instagram, LinkedIn and Facebook for more exciting content, discussions, guidance and much more. instagram.com/FoodemyOfficial www.linkedin.com/company/FoodemyOfficial facebook.com/FoodemyOfficial

[@Black-yc3bx]

Thank you for creating this vedio

[@foodemy]

Thanks for watching Mohit

[@sudhakarbabu4964]

Good Video mam

[@swayamsiddhaharishankar4061]

Mam ,plz guide me. Is the sequence . *Gelation-> Gelatinization -> Retrogradation -> Syneresis* is correct???

[@micmike]

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.

[@sureshkumardogra9640]

Please make lectures on role of viscosity and starch damage of wheat flour for making bread and wafers

[@foodemy]

Hi Suresh Thank you for the suggestion. We shall try to make a video on it

[@swatiroy3215]

Well explained 👌👍

[@foodemy]

Glad you liked it Follow us on Instagram, LinkedIn and Facebook for more exciting content, discussions, guidance and much more. instagram.com/FoodemyOfficial www.linkedin.com/company/FoodemyOfficial facebook.com/FoodemyOfficial

[@onkarshinde7384]

Great video Nice explantation

[@foodemy]

Glad you liked it

[@cya915]

Tq

[@foodemy]

Welcome

[@Randhirkumar-tp1ef]

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..

[@nakulnandakumar8218]

Is dextrin sweet in taste ?

[@hanumanjadhav5816]

Plz make more videos

[@theigbotruth]

Hello, my agar forms clumps and precipitates on cooling after heating. Pls what can I add to increase solubility after heating?

[@sureshkumardogra9640]

Mam, please share lecture on damage starch of wheat flour and it's effect

[@foodemy]

Hi Suresh We shall try to make a video on it

[@josephvlahakis1230]

Kindly help me with lectures on textured vegetable proteins,bonding formulas of products like hams,polonies,

[@foodemy]

Will try. Thanks for watching. Follow us on Instagram and Facebook for more exciting content and much more. instagram.com/FoodemyOfficial facebook.com/FoodemyOfficial

[@Randhirkumar-tp1ef]

Also which starch have more adhesive property..

[@neetijain2011]

👌🏻

[@tengwermiriam4293]

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

[@ghulamabbas1152]

Mam plz make video on meat technology and cereal technology

[@dhandayudhapanibabu4682]

Am into starch manufacturing company.I would like to contact u

[@suruthichinnadurai5602]

Can you explain rigor mortis and postmortem of meat in upcoming session

[@foodemy]

Hi Suruthi We shall try to do that

[@sunilkedia5427]

Mam mera rice mill hi mere ko parboling water ree use karna hi to mere ko kya karna padega

[@foodemy]

Please DM us on Instagram

[@sadhanab409]

Mam...which textbook is good for food chemistry?

[@foodemy]

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[@kavithavijayan5773]

Thnkuuu

[@foodemy]

You are welcome Kavitha. Thanks for watching

[@beautifuluvkitchenalmaride5844]

Aap ka watsap number kya h maam

[@foodemy]

Hi You can reach out to us on Instagram if you have any query.