Maturity Groups
2.6
Quality Attributes
Intended Uses
tofu
Types
non-GM
Hilum Colors
white, yellow, clear
Sizes
Medium
G/100 Seeds
17.25
Composition
Protein 13%
33.435
Oil 13%
19.575
Sucrose db
5.65
Raffinose db
0.9
Stachyose db
4.35
Lysine
6.8
Essential Amino Acids
14.975
Isoflavone Data
Daidzin
0.280
Glycitin
0.089
Genistin
0.302
Total Isoflavones
0.671
Tofu & Soymilk
Water uptaking capacity
Soy milk yield
Brix index
Milk color L
Milk color A
Milk color B
Tofu Yield
Tofu Color L
Tofu Color A
Tofu Color B
Tofu Firmness
Tofu Springiness
Tofu Cohesiveness
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
26A20 Samples (2023)
Sample 26A20
202398033004MN
Sample 26A20