Cetak lembar spesifikasi
Atribut kualitas
Pengunaan yang diinginkan
Other:Cracked/Broken Natto, high oleic, soy milk, tofu, soy sauce
Tipe
non-GM
Warna hilum
white, yellow, clear
Berbagai macam ukuran
Medium
G/100 Berbagai jenis benih
18.99
Kelompok kematangan
1.5
Komposisi
Protein
13%
34.71
Minyak
13%
19.425
Sucrose db
4.455
Raffinose db
0.825
Stachyose db
6.22
Lysine
6.675
Asam amino esensial
14.575
Isoflavone Data
Daidzin
0.75
Glycitin
0.11
Genistin
1.08
Total Isoflavones
1.97
Tahu & Susu kedelai
Kapasitas penyerapan air
4.6
Imbal hasil susu kedelai
17.44
Brix index
7.3
Warna susu kedelai
L
82.27
Warna susu kedelai
A
-4.15
Warna susu kedelai
B
14.87
Imbal hasil tahu
2.67
Warna tahu
L
88.09
Warna tahu
A
-1.69
Warna tahu
B
17.91
Kekerasan tahu
Kekenyalan tahu
0.961
Kepadatan tahu
0.617
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
GSP 15 Sampel (2024)
Lebih terperinci
Sampel
GSP 15
202498010006
Sampel
GSP 15