Print Spec SheetQuality Attributes
Intended Uses
tofu, soy milk
Hilum Colors
white, yellow, clear
Sizes
Large, Average
G/100 Seeds
20.75
Maturity Groups
3
Composition
Protein 13%
37.815
Oil 13%
18.4
Sucrose db
4.45
Raffinose db
0.95
Stachyose db
3.4
Lysine
6.65
Essential Amino Acids
14.45
Isoflavone Data
Daidzin
0.71
Glycitin
0.1
Genistin
0.92
Total Isoflavones
1.73
Tofu & Soymilk
e%
10.16
Water uptaking capacity
1.56
Soy milk yield
8.15
Brix index
7.5
Milk color L
83 ± 0.1
Milk color A
-4.7 ± 0
Milk color B
15.3 ± 0
Tofu Yield
2.43
Tofu Color L
91.8 ± 0.8
Tofu Color A
-2.2 ± 0.0
Tofu Color B
17.8 ± 0.2
Tofu Firmness
5289 ± 244
Tofu Springiness
0.96 ± 0.02
Tofu Cohesiveness
0.61 ± 0.05
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
IA 3051 Samples (2021)
Expand Details
Sample IA 3051
202198023006
Sample IA 3051
202198030013
Sample IA 3051