Print Spec SheetQuality Attributes
Intended Uses
Tofu, Soy Milk, Soy Sauce, Miso, Tempeh
Hilum Colors
white, yellow, clear
Sizes
Large
G/100 Seeds
23
Maturity Groups
2.0,2.9
Composition
Protein 13%
39.42
Oil 13%
16.935
Sucrose db
4.35
Raffinose db
0.8
Stachyose db
5.75
Lysine
6.6
Essential Amino Acids
14.25
Tofu & Soymilk
Water uptaking capacity
4.47
Soy milk yield
16.97
Brix index
7.8
Milk color L
87.37
Milk color A
-6.15
Milk color B
16.41
Tofu Yield
3.53
Tofu Color L
95.81
Tofu Color A
-3.16
Tofu Color B
20.54
Tofu Firmness
7432.01
Tofu Springiness
0.974
Tofu Cohesiveness
0.897
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
IA3054RA12 Samples (2024)
Expand Details
Sample IA3054RA12
202498010010MN
Sample IA3054RA12