Variety
Variety

Becks 291 (2021)

Current Sample Year 2020 2021 2023
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Quality Attributes

Intended Uses
soy sauce, (high) protein?
Hilum Colors
black
Sizes
Average
G/100 Seeds
17.7

Composition

Protein 13%
35.59
Oil 13%
19.73
Sucrose db
4.6
Raffinose db
1
Stachyose db
4.3
Lysine
6.8
Essential Amino Acids
14.7


Isoflavone Data

Daidzin
0.89
Glycitin
0.1
Genistin
0.97
Total Isoflavones
1.96

Tofu & Soymilk

e%
7.90
Water uptaking capacity
1.46
Soy milk yield
7.74
Brix index
8.2
Milk color L
86.4 ± 5.7
Milk color A
-5.3 ± 0
Milk color B
17.8 ± 0.1
Tofu Yield
2.9
Tofu Color L
92.3 ± 1.1
Tofu Color A
-2.8 ± 0.0
Tofu Color B
20.1 ± 0.5
Tofu Firmness
3124 ± 18
Tofu Springiness
0.97 ± 0.01
Tofu Cohesiveness
0.59 ± 0.00

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




Becks 291 Samples (2021)

Variety
Sample Becks 291

202198023004

Quality Attributes

Intended Use
soy sauce, (high) protein?
Hilum Color
black


Size
Average
G/100 Seed
17.7
Protein 13%
35.59
Oil 13%
19.73

Composition

Protein 13%
35.59
Oil 13%
19.73
Sucrose db
4.6
Raffinose db
1
Stachyose db
4.3
Lysine
6.8
Essential Amino Acids
14.7


Isoflavone Data

Daidzin
0.89
Glycitin
0.1
Genistin
0.97
Total Isoflavones
1.96