Maturity Groups
0.4
Quality Attributes
Intended Uses
soy milk, tofu
Types
Non-GM
Hilum Colors
white, yellow, clear
Sizes
Large
G/100 Seeds
20.74
Composition
11s/7s Ratio
1.77
Protein 13%
37.465
Oil 13%
16.785
Sucrose db
5.195
Raffinose db
0.86
Stachyose db
3.685
Lysine
6.64
Essential Amino Acids
14.795
Isoflavone Data
Daidzin
0.68
Glycitin
0.06
Genistin
1.68
Total Isoflavones
2.42
Tofu & Soymilk
Water uptaking capacity
4.66
Soy milk yield
17.45
Brix index
7.4
Milk color L
81.72
Milk color A
-4.61
Milk color B
16.3
Tofu Yield
3.0
Tofu Color L
89.13
Tofu Color A
-2.28
Tofu Color B
18.46
Tofu Firmness
4373.02
Tofu Springiness
0.96
Tofu Cohesiveness
0.59
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
SB49 Samples (2025)
Sample SB49
202598037002
Sample SB49