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Groupes de maturité
4.3
Composition
Protéine 13%
42.00
Huile 13%
16.23
Sucrose db
4.9
Raffinose db
0.8
Stachyose db
4.1
Lysine
6.60%
Acides aminés essentiels
14.21%
Isoflavone Data
Daidzin
0.794
Glycitin
0.180
Genistin
1.055
Total Isoflavones
2.030
Tofu & Lait de soja
Capacité d'absorption d'eau
4.60
Rendement lait de soja
15.94
Brix index
8.2
Couleur lait L
80.59
Couleur lait A
-4.70
Couleur lait B
17.24
Rendement de tofu
2.93
Couleur de tofu L
87.52
Couleur de tofu A
-2.57
Couleur de tofu B
19.67
Tofu Fermeté
L'élasticité du tofu
0.996
Cohésion du tofu
0.920
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
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