Variété
Variété

IA3054RA12 (2023)

Current Sample Year 2022 2023
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Attributs de qualité

Utilisations prévues
Tofu, Miso, Soy Milk
Couleurs du hile
white, yellow, clear
Tailles
Large
G/100 Des graines
20.3
Groupes de maturité
2

Composition

11s/7s Ratio
1.921
Protéine 13%
38.42
Huile 13%
17.16
Sucrose db
4.9
Raffinose db
0.9
Stachyose db
4.7
Lysine
6.60%
Acides aminés essentiels
14.25%

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.

Tofu & Lait de soja

Capacité d'absorption d'eau
4.32
Rendement lait de soja
15.2
Brix index
8
Couleur lait L
81.88
Couleur lait A
4.51
Couleur lait B
14.75
Rendement de tofu
Couleur de tofu L
Couleur de tofu A
Couleur de tofu B
Tofu Fermeté
7432.01
L'élasticité du tofu
0.97
Cohésion du tofu
0.7

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




IA3054RA12 Échantillons (2023)

Variété
Goûter IA3054RA12

202398040001MN

Attributs de qualité

Utilisation prévue
Tofu, Miso, Soy Milk
Taper
non-GM
Couleur du hile
white, yellow, clear


Taille
Large
G/100 La graine
20.3
Protéine 13%
38.42
Huile 13%
17.16

Composition

11s/7s Ratio
1.921
Protéine 13%
38.42
Huile 13%
17.16
Sucrose db
4.9
Raffinose db
0.9
Stachyose db
4.7
Lysine
6.60%
Acides aminés essentiels
14.25%