Print Spec SheetQuality Attributes
Intended Uses
General Use, tofu
Hilum Colors
black
Sizes
Average
G/100 Seeds
17.03
Maturity Groups
3.00
Composition
Protein 13%
35.1
Oil 13%
18.815
Sucrose db
4.845
Raffinose db
1.095
Stachyose db
3.92
Lysine
6.585
Essential Amino Acids
14.47
Tofu & Soymilk
e%
8.83
Water uptaking capacity
1.53
Soy milk yield
7.78
Brix index
8.2
Milk color L
82.8 ± 0.1
Milk color A
-3.8 ± 0
Milk color B
13.5 ± 0
Tofu Yield
3.54
Tofu Color L
91.5 ± 0.7
Tofu Color A
-1.6 ± 0.0
Tofu Color B
15 ± 0.1
Tofu Firmness
1831 ± 54
Tofu Springiness
0.96 ± 0.00
Tofu Cohesiveness
0.50 ± 0.04
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
AV30H0 Samples (2020)
Expand Details
Sample AV30H0
202098040012
Sample AV30H0
202098040013
Sample AV30H0
NCI-39
Sample AV30H0