Print Spec SheetQuality Attributes
Intended Uses
Other:Broken/Cracked Natto, soy milk, tempeh, tofu, miso
Types
non-GM
Hilum Colors
white, yellow, clear
Sizes
Medium
G/100 Seeds
19.165
Maturity Groups
1.5
Composition
Protein 13%
35.645
Oil 13%
18.795
Sucrose db
3.71
Raffinose db
0.635
Stachyose db
5.74
Lysine
6.705
Essential Amino Acids
14.55
Isoflavone Data
Daidzin
0.69
Glycitin
0.12
Genistin
0.81
Total Isoflavones
1.68
Tofu & Soymilk
Water uptaking capacity
4.71
Soy milk yield
16.28
Brix index
8.5
Milk color L
82.48
Milk color A
-4.52
Milk color B
16.98
Tofu Yield
3.47
Tofu Color L
88.98
Tofu Color A
-2.18
Tofu Color B
20.08
Tofu Firmness
Tofu Springiness
0.949
Tofu Cohesiveness
0.539
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
GSP 1.5 EXP Samples (2024)
Expand Details
Sample GSP 1.5 EXP
202498010005
Sample GSP 1.5 EXP