Maturity Groups
1.0
Quality Attributes
Intended Uses
soy milk, tofu, soymilk
Types
non-GM
Sizes
Large,
G/100 Seeds
10.35
Composition
11s/7s Ratio
2.249
Protein 13%
18.17
Oil 13%
9.385
Sucrose db
3
Raffinose db
0.5
Stachyose db
2.3
Lysine
3.395
Essential Amino Acids
7.32
Tofu & Soymilk
Water uptaking capacity
4.41
Soy milk yield
15.87
Brix index
8.1
Milk color L
82.15
Milk color A
-4.87
Milk color B
16.54
Tofu Yield
3.48
Tofu Color L
89.06
Tofu Color A
-2.48
Tofu Color B
19.77
Tofu Firmness
Tofu Springiness
0.983
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
LSX102-23C Samples (2023)
Sample LSX102-23C
202398045004MN
Sample LSX102-23C
202398045004ND
Sample LSX102-23C
202398045006MN
Sample LSX102-23C