Texture Profile Analysis (TPA) | Food Technology Lecture

[@foodemy]

*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

[@naveediqbal7934]

Mam waiting for swift response

[@kunalkavade1057]

Clear and informative😊 Thank-you ma'am

[@foodemy]

You are welcome Kunal

[@AjibolaFolusho]

First time I am hitting the like button for a KZbin video. It was a really excellent lecture. Thanks.😊

[@foodemy]

Thank you. We are glad you found it helpful

[@khanumar5763]

Very informative mam👌👌

[@foodemy]

Thank you Umar

[@AmanSingh-dh4pz]

Mam i am deploma students bt after understanding ur topic I feel very good

[@foodemy]

Glad to know that Aman

[@shobhitambawat9882]

Thanks ma'am, I was facing problems with springiness but after the video my confusion got clear

[@foodemy]

Hi Shobhit Glad to know that this helped

[@kariashok1359]

Good information about TPA. I am expecting good videos on bakery basics madam

[@foodemy]

Thanks for watching

[@gangasuresh5078]

Very informative expecting more videos❤️

[@foodemy]

Thanks for watching Ganga

[@imim1729]

Thank you very much it'is very well explained

[@foodemy]

Keep watching.

[@afawkimartyr]

You are an excellent teacher :) Thank you

[@foodemy]

You're very welcome!

[@yoofabiola]

so good profesor ! thank you so much from Mexico !

[@deepika_d_]

Very useful mam

[@foodemy]

Thank you Deepika

[@gauravsingh3954]

excellent teaching skill with great amount of knowledge

[@foodemy]

Thank you so much, Gaurav!

[@arielbuzera5448]

Very clear! Thank you Prof

[@foodemy]

Thanks for watching

[@pp-jk2mt]

Thank u so so so much mam ♥️💕

[@foodemy]

Most welcome 😊

[@AbhishekSharma-mo3nb]

Thanks 😊

[@foodemy]

Glad you liked it, Abhishek!

[@ankitpanday7880]

such a great lecture... thank you mam... 🌟🌟🌟🌟🌟🌜🌛🌞

[@foodemy]

You are welcome Ankit. Thanks for watching.

[@ariemahendra6408]

Thankyou for the explanation, may u inform how can we know the value or how we calculate to get the value of Area for cohesiveness?

[@shatabdisrivastava209]

Such a Detailed and Informative video... Well Explained...

[@foodemy]

Thank you, Shatabdi. Glad you liked it.

[@lilianarejon2366]

Thank you for such a clear explanation.

[@foodemy]

Glad it was helpful, Liliana!

[@naveediqbal7934]

Informative Can u explain CE3 Brookfield viscometer for jams which method used

[@foodemy]

Hi Naveed. We shall try to make a video on the topic you suggested

[@MohitSaini-cb5yb]

Very nice explained mam... Thanks

[@foodemy]

You are welcome Mohit

[@NAGARAJ-oj1sc]

Nicely explained...

[@foodemy]

Thank you Naragaj

[@gopeshpatel644]

Very nice video

[@foodemy]

Thank you so much

[@buntymaskey]

Clear explanation 👌 Thank you 😊

[@foodemy]

Glad you found it helpful!

[@bhuwaldeshmukh7521]

Mam plz make video on PER ,NPU& Biological value .. qualitative analysis of protein

[@foodemy]

Hi Bhuwal. Thank you for the suggestions. We shall try to work on these videos

[@RN_Ghosh]

Informative and explained well

[@foodemy]

Glad you liked it, Rudra!

[@anthu5695]

Thank you for a very informative video. I have a question about the chewiness formula: why do we alter hardness x cohesiveness to gumminess while gumminess isn't measured in solid food?

[@sagarsachan1607]

Best Explanation.

[@foodemy]

Glad you liked it, Sagar!

[@vaidehiaarya3922]

Thank you mam..

[@foodemy]

Glad you liked it, Vasudha!

[@michaelangelo511]

thank you so much mam very nice explaination

[@foodemy]

Glad you liked it, Michael!

[@abinmathews5599]

Very nicely explained. Can u pls add the pdf or ppt as well. It ll be more beneficial

[@lalitapal7790]

Well explained 👍👍

[@foodemy]

Thank you, Lalita!

[@rajivsharma540]

👏

[@tusharsahu9824]

Can you help me with the settings for double compression test. I hav TA HD plus and it perform only single compression. I don't know how to perform double compression

[@foodemy]

Sorry we won't be able to guide you on this

[@beatbusters2914]

Mam thanq for explaining it so well . How can we get this ppt?

[@letsrock279]

Ma'am I am aiming for Btech from niftem. But don't know jee main cutoff For btech programme.Plz as you all are Niftem syudent. What Is jee main cutoff SCORE to get btech seat in Niftem ?? Plz Last round cutoff Also Plzzzzzzz reply ma'am

[@foodemy]

For 2019-23 batch, it went up to 60,000 before the spot round. During the spot round - the last student to take admission had a rank between 4-5 lakh

[@luifdls6217]

madam,,how about the TPA of fermented milk? not solid foods?

[@foodemy]

Hey! Rheology is studied for liquid foods.

[@pw-emotionsmriti..5925]

Can i get this ppt ma'am, i need this for my presentation

[@cardeancenoksangramarak9205]

Ma'am, Can I please seek help from you? The terms you explained are very clear, but I'm facing problem in solving raw data

[@foodemy]

Hi, Could you please elaborate your question?

[@michaelangelo511]

wow nice class, ma'am I want coaching for IIT GATE Life science food tech where to contact ?

[@foodemy]

Hi Michael, Are you planning to appear this year?

[@UnknownHakim]

For food like a snacks, which parameters that suit for it?

[@Shivamkumar-vg9yg]

Mam excellent video thanks for explaining mam my paper of bsc h food technology is on 30 can you please help me on texture unit gustation olfaction colour

[@MohitSaini-cb5yb]

😂👍✌️✌️🙏🙏🙏

[@abhishekrajendraranvare9768]

Mam please give the notes of instrumentation of tpa

[@mahtabmohammad7554]

How to analysis the data after taking data kindly guide

[@qudsiyahkalim4755]

How to find area under the curve on excel

[@naveediqbal7934]

Or share link of video

[@naveediqbal7934]

Mam plz explain in detail

[@michaelangelo511]

chocolate has the more adhesiveness