Maturity Groups
2.1
Quality Attributes
Intended Uses
soy milk, tofu, Other:Crush, miso, natto, soy sauce, tempeh, General Use
Types
non-GM
Hilum Colors
white, yellow, clear
Sizes
Medium, Large
G/100 Seeds
18.11
Composition
Protein 13%
35.67
Oil 13%
18.81
Sucrose db
3.94
Raffinose db
0.78
Stachyose db
5.855
Lysine
6.69
Essential Amino Acids
14.51
Isoflavone Data
Daidzin
0.98
Glycitin
0.09
Genistin
1.17
Total Isoflavones
2.28
Tofu & Soymilk
Water uptaking capacity
4.75
Soy milk yield
17.5
Brix index
7.6
Milk color L
82.26
Milk color A
-4.69
Milk color B
16.32
Tofu Yield
3.71
Tofu Color L
89.69
Tofu Color A
-2.41
Tofu Color B
18.91
Tofu Firmness
4412.85
Tofu Springiness
0.976
Tofu Cohesiveness
0.662
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
P21A20 Samples (2024)
Sample P21A20
202498010008
Sample P21A20
202498021002
Sample P21A20
202498056001
Sample P21A20
202498080061
Sample P21A20
202498080062
Sample P21A20
202498080086
Sample P21A20
202498080087
Sample P21A20
202498080089
Sample P21A20
202498080097
Sample P21A20
202498080105
Sample P21A20
202498080115
Sample P21A20