Print Spec SheetQuality Attributes
Intended Uses
soy milk, soy sauce, tofu, miso, High Protein
Hilum Colors
white, yellow, clear
Sizes
Large
G/100 Seeds
20.93
Maturity Groups
1.9
Composition
Protein 13%
39.615
Oil 13%
15.965
Sucrose db
5.3
Raffinose db
1.015
Stachyose db
3.715
Lysine
0.07%
Essential Amino Acids
0.15%
Tofu & Soymilk
Water uptaking capacity
4.72
Soy milk yield
17.38
Brix index
7.0
Milk color L
83.22
Milk color A
-5.71
Milk color B
14.79
Tofu Yield
3.21
Tofu Color L
91.79
Tofu Color A
-2.68
Tofu Color B
19.37
Tofu Firmness
Tofu Springiness
0.96
Tofu Cohesiveness
0.67
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
DF 193 NF Samples (2025)
Expand Details
Sample DF 193 NF
202598045002
Sample DF 193 NF
202598045016
Sample DF 193 NF