Maturity Groups
2.0
Quality Attributes
Intended Uses
soy milk, tofu, soymilk
Types
non-GM
Hilum Colors
white, yellow, clear
Sizes
Large,
G/100 Seeds
11.6
Composition
11s/7s Ratio
1.487
Protein 13%
18.78
Oil 13%
9.235
Sucrose db
3.2
Raffinose db
0.6
Stachyose db
2.55
Lysine
3.355
Essential Amino Acids
7.285
Isoflavone Data
Daidzin
0.286
Glycitin
0.048
Genistin
0.425
Total Isoflavones
0.758
Tofu & Soymilk
Water uptaking capacity
4.73
Soy milk yield
16.90
Brix index
7.8
Milk color L
81.79
Milk color A
-4.84
Milk color B
15.06
Tofu Yield
3.33
Tofu Color L
88.81
Tofu Color A
-2.48
Tofu Color B
18.63
Tofu Firmness
4755.75
Tofu Springiness
0.987
Tofu Cohesiveness
0.894
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
Candor Samples (2023)
Sample Candor
202398010006MN
Sample Candor
202398010006ND
Sample Candor