Maturity Groups
2.80
Quality Attributes
Intended Uses
natto, tofu
Types
non-GMO
Hilum Colors
white, yellow, clear
Sizes
Large
G/100 Seeds
22.57
Composition
Protein 13%
38.045
Oil 13%
17.295
Sucrose db
4.575
Raffinose db
1.175
Stachyose db
3.705
Lysine
6.535
Essential Amino Acids
14.135
Tofu & Soymilk
e%
9.81
Water uptaking capacity
1.53
Soy milk yield
7.91
Brix index
8.2
Milk color L
82.6 ± 0.1
Milk color A
-4.5 ± 0
Milk color B
15 ± 0
Tofu Yield
2.86
Tofu Color L
89.4 ± 0.4
Tofu Color A
-2.3 ± 0.0
Tofu Color B
16.7 ± 0.0
Tofu Firmness
3711 ± 534
Tofu Springiness
0.97 ± 0.01
Tofu Cohesiveness
0.60 ± 0.03
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
Iowa 3051RA12 Samples (2020)
Sample Iowa 3051RA12
202098040001
Sample Iowa 3051RA12