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Groupes de maturité
1.8,R1
Composition
11s/7s Ratio
2.484
Protéine 13%
36.015
Huile 13%
18.685
Sucrose db
5.75
Raffinose db
0.85
Stachyose db
4.4
Lysine
6.695
Acides aminés essentiels
14.615
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
0.541
Glycitin
0.072
Genistin
0.621
Total Isoflavones
1.234
Tofu & Lait de soja
Capacité d'absorption d'eau
4.70
Rendement lait de soja
15.95
Brix index
7.7
Couleur lait L
82.27
Couleur lait A
-4.26
Couleur lait B
14.15
Rendement de tofu
3.33
Couleur de tofu L
89.32
Couleur de tofu A
-1.99
Couleur de tofu B
16.96
Tofu Fermeté
L'élasticité du tofu
0.979
Cohésion du tofu
0.906
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
P18A82 Échantillons (2023)
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Goûter P18A82
202398010009MN
Goûter P18A82
202398048002MN
Goûter P18A82
202398080008MN
Goûter P18A82