Maturity Groups
1.5
Quality Attributes
Intended Uses
miso, soy milk, other, soymilk
Types
non-GM
Sizes
Medium,
G/100 Seeds
7.7
Composition
11s/7s Ratio
2.472
Protein 13%
18.355
Oil 13%
9.29
Sucrose db
2.85
Raffinose db
0.45
Stachyose db
2.35
Lysine
3.36
Essential Amino Acids
7.315
Tofu & Soymilk
Water uptaking capacity
4.72
Soy milk yield
16.50
Brix index
7.5
Milk color L
81.13
Milk color A
-6.10
Milk color B
20.01
Tofu Yield
3.10
Tofu Color L
88.64
Tofu Color A
-3.29
Tofu Color B
23.34
Tofu Firmness
Tofu Springiness
0.994
Tofu Cohesiveness
0.907
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
39779 Samples (2023)
Sample 39779
202398002014MN
Sample 39779
202398002057MN
Sample 39779