Print Spec SheetQuality Attributes
Intended Uses
tofu, soy milk
Hilum Colors
white, yellow, clear
Sizes
Large
G/100 Seeds
23.85
Maturity Groups
2.1
Composition
Protein 13%
36.83
Oil 13%
18.31
Sucrose db
5.6
Raffinose db
1
Stachyose db
3.35
Lysine
6.85
Essential Amino Acids
14.4
Isoflavone Data
Daidzin
0.73
Genistin
1.39
Total Isoflavones
2.13
Tofu & Soymilk
e%
7.74
Water uptaking capacity
1.55
Soy milk yield
7.88
Brix index
8.6
Milk color L
92 ± 0
Milk color A
-2.1 ± 0
Milk color B
17.3 ± 0.0
Tofu Yield
3.47
Tofu Color L
89.6 ± 0
Tofu Color A
-2.6 ± 0.0
Tofu Color B
22.9 ± 0.0
Tofu Firmness
2453 ± 190
Tofu Springiness
0.97 ± 0.00
Tofu Cohesiveness
0.60 ± 0.02
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
2180 Samples (2021)
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Sample 2180
202198012003
Sample 2180
202198032006
Sample 2180