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Atribut kualitas
Pengunaan yang diinginkan
tofu, soy sauce,soy sauce
Warna hilum
black
Berbagai macam ukuran
Average
G/100 Berbagai jenis benih
17.415
Kelompok kematangan
3.70
Komposisi
Protein
13%
36.505
Minyak
13%
18.155
Sucrose db
3.6
Raffinose db
1.095
Stachyose db
3.845
Lysine
6.515
Asam amino esensial
14.3
Tahu & Susu kedelai
e%
9.44
Kapasitas penyerapan air
4.6
Imbal hasil susu kedelai
17.92
Brix index
7.2
Warna susu kedelai
L
81.08
Warna susu kedelai
A
3.96
Warna susu kedelai
B
12.98
Imbal hasil tahu
3.12
Warna tahu
L
91.2 ± 0.6
Warna tahu
A
-2.6 ± 0.0
Warna tahu
B
19.1 ± 0.3
Kekerasan tahu
4306.49
Kekenyalan tahu
0.96
Kepadatan tahu
0.63
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
e3782 Sampel (2020)
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