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Atribut kualitas
Pengunaan yang diinginkan
Other: Crush, soy sauce, miso, soy milk, tofu, High Protein
Warna hilum
white, yellow, clear
Berbagai macam ukuran
Medium
G/100 Berbagai jenis benih
17.225
Kelompok kematangan
1.7
Komposisi
Protein
13%
34.05
Minyak
13%
17.47
Sucrose db
6.9
Raffinose db
0.97
Stachyose db
3.725
Lysine
0.07%
Asam amino esensial
0.15%
Tahu & Susu kedelai
Kapasitas penyerapan air
4.39
Imbal hasil susu kedelai
17.01
Brix index
6.9
Warna susu kedelai
L
81.49
Warna susu kedelai
A
-3.24
Warna susu kedelai
B
12.04
Imbal hasil tahu
2.6
Warna tahu
L
89.18
Warna tahu
A
-1.12
Warna tahu
B
14.98
Kekerasan tahu
Kekenyalan tahu
0.96
Kepadatan tahu
0.5
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
DF 174 NF Sampel (2025)
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Sampel
DF 174 NF
202598021005
Sampel
DF 174 NF
202598045005
Sampel
DF 174 NF