Imprimer 
Groupes de maturité
2.5
Composition
11s/7s Ratio
2.56
Protéine 13%
35.145
Huile 13%
19.53
Sucrose db
4.13
Raffinose db
0.735
Stachyose db
6.24
Lysine
6.7
Acides aminés essentiels
14.46
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
0.73
Glycitin
0.14
Genistin
1.22
Total Isoflavones
2.11
Tofu & Lait de soja
Capacité d'absorption d'eau
4.4
Rendement lait de soja
16.83
Brix index
7
Couleur lait L
81.62
Couleur lait A
-4.41
Couleur lait B
14.94
Rendement de tofu
3.23
Couleur de tofu L
89
Couleur de tofu A
-1.93
Couleur de tofu B
18.43
Tofu Fermeté
L'élasticité du tofu
0.967
Cohésion du tofu
0.541
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
DF 155 Échantillons (2024)
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Goûter DF 155
202498038022
Goûter DF 155
202498038025
Goûter DF 155
202498044008
Goûter DF 155
202498080009
Goûter DF 155
202498080011
Goûter DF 155
202498080012
Goûter DF 155
202498080037
Goûter DF 155
202498080049
Goûter DF 155
202498080053
Goûter DF 155
202498080054
Goûter DF 155
202498080081
Goûter DF 155
202498080082
Goûter DF 155