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Atribut kualitas
Pengunaan yang diinginkan
soy milk, soy sauce, tofu
Tipe
non-GM
Warna hilum
white, yellow, clear
Berbagai macam ukuran
Large
G/100 Berbagai jenis benih
25.035
Kelompok kematangan
2,2.1
Komposisi
Protein
13%
37.795
Minyak
13%
17.535
Sucrose db
4.07
Raffinose db
0.625
Stachyose db
6.285
Lysine
6.64
Asam amino esensial
14.405
Isoflavone Data
Daidzin
0.58
Glycitin
0.08
Genistin
1.01
Total Isoflavones
1.69
Tahu & Susu kedelai
Kapasitas penyerapan air
4.77
Imbal hasil susu kedelai
16.62
Brix index
8.1
Warna susu kedelai
L
82.63
Warna susu kedelai
A
-4.31
Warna susu kedelai
B
14.58
Imbal hasil tahu
3.12
Warna tahu
L
89.12
Warna tahu
A
-2.02
Warna tahu
B
17.65
Kekerasan tahu
Kekenyalan tahu
0.948
Kepadatan tahu
0.615
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 23 Sampel (2024)
Lebih terperinci
Sampel
GSP 23
202498010002
Sampel
GSP 23