Print Spec SheetQuality Attributes
Intended Uses
Tofu, Soy Milk
Hilum Colors
black
Sizes
Average
G/100 Seeds
15.35
Maturity Groups
3
Composition
Protein 13%
39.995
Oil 13%
17.075
Sucrose db
4.1
Raffinose db
0.85
Stachyose db
3.95
Lysine
6.7
Essential Amino Acids
14.5
Isoflavone Data
Daidzin
0.72
Glycitin
0.16
Genistin
1
Total Isoflavones
1.88
Tofu & Soymilk
Water uptaking capacity
4.55
Soy milk yield
17.24
Brix index
7.7
Milk color L
80.21
Milk color A
-4.49
Milk color B
14.05
Tofu Yield
3.13
Tofu Color L
87.41
Tofu Color A
-2.21
Tofu Color B
16.50
Tofu Firmness
5218.24
Tofu Springiness
0.991
Tofu Cohesiveness
0.914
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
BG35c Samples (2021)
Expand Details
Sample BG35c
202198001023
Sample BG35c