Imprimer 
Groupes de maturité
2.1
Composition
11s/7s Ratio
2.56
Protéine 13%
19.685
Huile 13%
8.98
Sucrose db
2.35
Raffinose db
0.85
Stachyose db
3.3
Lysine
3.35
Acides aminés essentiels
7.18
11s/7s (Glycinin & β-conglycinin) data was determined using gel electrophoresis. Protein was extracted from soybean samples and the concentration standardized. Protein was separated on gradient SDS-PAGE gels, then stained, and protein subunits analyzed using imaging software to create the level of proteins and subsequent ratio of 11s and 7s storage proteins.
Isoflavone Data
Daidzin
0.44
Glycitin
0.07
Genistin
0.74
Total Isoflavones
1.28
Tofu & Lait de soja
e%
7.74
Capacité d'absorption d'eau
4.64
Rendement lait de soja
16.54
Brix index
8.0
Couleur lait L
82.29
Couleur lait A
-4.67
Couleur lait B
16.35
Rendement de tofu
3.18
Couleur de tofu L
89.30
Couleur de tofu A
-2.28
Couleur de tofu B
19.21
Tofu Fermeté
2453 ± 190
L'élasticité du tofu
0.968
Cohésion du tofu
0.621
Water uptaking (kg/kg soybean d.b.): soaked soybean/soybean seeds (d.b.)
Soy milk yield (kg/kg soybean d.b.): soymilk output/soybean seeds (d.b.) Tofu yield (kg/kg soybean d.b.): Tofu output/(soymilk input/soymilk yield) Firmness (g/force): The force need to added on tofu on certain deformation Cohesiveness: How well the tofu withstands a second deformation relative to its resistance under the first deformation Springiness (mm): How well a tofu physically springs back after it has been deformed during the first compression and has been allowed to wait for the target wait time between strokes To learn more about how these tofu/soymilk samples were analyzed, click here
2180 Échantillons (2024)
Développer les détails
Goûter 2180
202498038003MN
Goûter 2180
202498038003ND
Goûter 2180