Maturity Groups
3.00
Quality Attributes
Intended Uses
tofu, General Use
Types
non-GMO
Hilum Colors
white, yellow, clear
Sizes
Average
G/100 Seeds
19.905
Composition
Protein 13%
38.56
Oil 13%
18.55
Sucrose db
3.175
Raffinose db
1.335
Stachyose db
3.73
Lysine
6.415
Essential Amino Acids
14.145
Tofu & Soymilk
e%
7.71
Water uptaking capacity
1.54
Soy milk yield
7.86
Brix index
7.8
Milk color L
94.3 ± 0
Milk color A
-2.3 ± 0
Milk color B
18.6 ± 0.0
Tofu Yield
2.79
Tofu Color L
88.3 ± 0
Tofu Color A
-2.7 ± 0.0
Tofu Color B
24.2 ± 0.0
Tofu Firmness
4111 ± 542
Tofu Springiness
0.95 ± 0.00
Tofu Cohesiveness
0.65 ± 0.01
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
3054 Samples (2020)
Sample 3054
NCI-3
Sample 3054
202098032003
Sample 3054
202098032009
Sample 3054