Imprimer Composition
Protéine 13%
36.41
Huile 13%
18.455
Sucrose db
5.35
Raffinose db
0.85
Stachyose db
4.55
Lysine
6.685
Acides aminés essentiels
14.575
Isoflavone Data
Daidzin
0.538
Glycitin
0.097
Genistin
0.788
Total Isoflavones
1.423
Tofu & Lait de soja
Capacité d'absorption d'eau
Rendement lait de soja
Brix index
Couleur lait L
Couleur lait A
Couleur lait B
Rendement de tofu
Couleur de tofu L
Couleur de tofu A
Couleur de tofu B
Tofu Fermeté
L'élasticité du tofu
Cohésion du tofu
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
L155-21C Échantillons (2023)
Développer les détails
Goûter L155-21C
202398080024MN
Goûter L155-21C
202398080102MN
Goûter L155-21C
202398080105MN
Goûter L155-21C