Cetak lembar spesifikasi
Atribut kualitas
Pengunaan yang diinginkan
Miso,Tofu
Warna hilum
white, yellow, clear
Berbagai macam ukuran
Large, Medium
G/100 Berbagai jenis benih
21.1
Komposisi
Protein
13%
36.655
Minyak
13%
17.715
Sucrose db
6.2
Raffinose db
0.95
Stachyose db
4.65
Lysine
6.72
Asam amino esensial
14.57
Isoflavone Data
Daidzin
0.699
Glycitin
0.141
Genistin
0.995
Total Isoflavones
1.835
Tahu & Susu kedelai
Kapasitas penyerapan air
Imbal hasil susu kedelai
Brix index
Warna susu kedelai
L
Warna susu kedelai
A
Warna susu kedelai
B
Imbal hasil tahu
Warna tahu
L
Warna tahu
A
Warna tahu
B
Kekerasan tahu
Kekenyalan tahu
Kepadatan tahu
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
L262-21C Sampel (2023)
Lebih terperinci
Sampel
L262-21C
202398080021MN
Sampel
L262-21C
202398080023MN
Sampel
L262-21C
202398080025MN
Sampel
L262-21C
202398080034MN
Sampel
L262-21C
202398080103MN
Sampel
L262-21C
202398080104MN
Sampel
L262-21C
202398080109MN
Sampel
L262-21C
202398080110MN
Sampel
L262-21C