Imprimer Composition
Protéine 13%
36.655
Huile 13%
17.715
Sucrose db
6.2
Raffinose db
0.95
Stachyose db
4.65
Lysine
6.72
Acides aminés essentiels
14.57
Isoflavone Data
Daidzin
0.699
Glycitin
0.141
Genistin
0.995
Total Isoflavones
1.835
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
L262-21C Échantillons (2023)
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Goûter L262-21C
202398080021MN
Goûter L262-21C
202398080023MN
Goûter L262-21C
202398080025MN
Goûter L262-21C
202398080034MN
Goûter L262-21C
202398080103MN
Goûter L262-21C
202398080104MN
Goûter L262-21C
202398080109MN
Goûter L262-21C
202398080110MN
Goûter L262-21C