Maturity Groups
1.4
Quality Attributes
Intended Uses
other, soy milk
Types
non-GMO
Hilum Colors
white, yellow, clear
Sizes
Medium
G/100 Seeds
15.9
Composition
Protein 13%
34.395
Oil 13%
19.23
Sucrose db
5.4
Raffinose db
0.8
Stachyose db
3.3
Lysine
6.85%
Essential Amino Acids
14.82
Tofu & Soymilk
Water uptaking capacity
4.62
Soy milk yield
16.80
Brix index
7.8
Milk color L
81.16
Milk color A
-5.30
Milk color B
16.32
Tofu Yield
3.49
Tofu Color L
88.74
Tofu Color A
-2.61
Tofu Color B
19.58
Tofu Firmness
3481.83
Tofu Springiness
0.987
Tofu Cohesiveness
0.888
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
20465 Samples (2022)
Sample 20465
202298002016MN
Sample 20465