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Atribut kualitas
Pengunaan yang diinginkan
High Protein, other, soymilk, tofu
Berbagai macam ukuran
Medium,
G/100 Berbagai jenis benih
8.15
Kelompok kematangan
3.8
Komposisi
Protein
13%
18.815
Minyak
13%
8.365
Sucrose db
2.75
Raffinose db
0.45
Stachyose db
2.05
Lysine
3.365
Asam amino esensial
7.25
Tahu & Susu kedelai
Kapasitas penyerapan air
4.51
Imbal hasil susu kedelai
15.8
Brix index
7.3
Warna susu kedelai
L
80.92
Warna susu kedelai
A
-3.30
Warna susu kedelai
B
14.18
Imbal hasil tahu
3.3
Warna tahu
L
88.90
Warna tahu
A
-1.57
Warna tahu
B
15.67
Kekerasan tahu
Kekenyalan tahu
0.98
Kepadatan tahu
0.92
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
Bx38F550 Sampel (2023)
Lebih terperinci
Sampel
Bx38F550
202398055007MN
Sampel
Bx38F550