Maturity Groups
1.9
Quality Attributes
Intended Uses
soy milk, soy sauce, tofu
Types
non-GM
Hilum Colors
white, yellow, clear
Sizes
Medium, Large
G/100 Seeds
20.455
Composition
Protein 13%
38.01
Oil 13%
17.245
Sucrose db
3.605
Raffinose db
0.67
Stachyose db
5.465
Lysine
6.59
Essential Amino Acids
14.28
Isoflavone Data
Daidzin
0.95
Glycitin
0.09
Genistin
1.14
Total Isoflavones
2.21
Tofu & Soymilk
Water uptaking capacity
4.79
Soy milk yield
16.48
Brix index
8.1
Milk color L
82.47
Milk color A
-5
Milk color B
16.29
Tofu Yield
3.49
Tofu Color L
89.19
Tofu Color A
-2.5
Tofu Color B
20.03
Tofu Firmness
Tofu Springiness
0.965
Tofu Cohesiveness
0.552
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 19-3 Samples (2024)
Sample GSP 19-3
202498010004
Sample GSP 19-3