Print Spec SheetQuality Attributes
Intended Uses
Tofu, Miso, Soy Milk, Soy Sauce
Hilum Colors
black
Sizes
Medium
G/100 Seeds
17.0
Maturity Groups
3.7
Composition
11s/7s Ratio
2.995
Protein 13%
38.40
Oil 13%
17.00
Sucrose db
4.8
Raffinose db
0.9
Stachyose db
4.7
Lysine
6.68%
Essential Amino Acids
14.54%
11s/7s (Glycinin & β-conglycinin) data was determined using gel electrophoresis. Protein was extracted from soybean samples and the concentration standardized. Protein was separated on gradient SDS-PAGE gels, then stained, and protein subunits analyzed using imaging software to create the level of proteins and subsequent ratio of 11s and 7s storage proteins.
Isoflavone Data
Daidzin
0.582
Glycitin
0.108
Genistin
0.931
Total Isoflavones
1.621
Tofu & Soymilk
Water uptaking capacity
4.43
Soy milk yield
16.59
Brix index
7.6
Milk color L
80.60
Milk color A
-4.64
Milk color B
15.45
Tofu Yield
3.23
Tofu Color L
88.07
Tofu Color A
-2.26
Tofu Color B
17.87
Tofu Firmness
Tofu Springiness
0.989
Tofu Cohesiveness
0.912
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
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