Print Spec SheetQuality Attributes
Intended Uses
Miso, Soy Milk,Soymilk, Other
Hilum Colors
white, yellow, clear
Sizes
Medium,
G/100 Seeds
8.6
Maturity Groups
1.4
Composition
11s/7s Ratio
2.267
Protein 13%
18.035
Oil 13%
9.73
Sucrose db
3.05
Raffinose db
0.9
Stachyose db
2.55
Lysine
3.405
Essential Amino Acids
7.46
11s/7s (Glycinin & β-conglycinin) data was determined using gel electrophoresis. Protein was extracted from soybean samples and the concentration standardized. Protein was separated on gradient SDS-PAGE gels, then stained, and protein subunits analyzed using imaging software to create the level of proteins and subsequent ratio of 11s and 7s storage proteins.
Isoflavone Data
Daidzin
0.520
Glycitin
0.070
Genistin
0.841
Total Isoflavones
1.431
Tofu & Soymilk
Water uptaking capacity
4.65
Soy milk yield
16.60
Brix index
7.4
Milk color L
81.14
Milk color A
-5.68
Milk color B
18.20
Tofu Yield
3.41
Tofu Color L
88.84
Tofu Color A
-2.78
Tofu Color B
21.66
Tofu Firmness
3668.73
Tofu Springiness
0.989
Tofu Cohesiveness
0.890
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
20463 Samples (2023)
Expand Details
Sample 20463
202398002027MN
Sample 20463
202398002058MN
Sample 20463
202398002058ND
Sample 20463