Print Spec SheetQuality Attributes
Intended Uses
tofu
Sizes
Average
G/100 Seeds
17.515
Composition
Protein 13%
38.01
Oil 13%
18.01
Sucrose db
3.645
Raffinose db
1.135
Stachyose db
3.79
Lysine
6.53
Essential Amino Acids
14.365
Tofu & Soymilk
e%
9.26
Water uptaking capacity
1.51
Soy milk yield
7.90
Brix index
6.9
Milk color L
78.9 ± 1.2
Milk color A
-8.9 ± 0.1
Milk color B
17.6 ± 0.4
Tofu Yield
2.80
Tofu Color L
86.4 ± 0.4
Tofu Color A
-6.9 ± 0.0
Tofu Color B
20.3 ± 0.1
Tofu Firmness
5217 ± 301
Tofu Springiness
0.98 ± 0.02
Tofu Cohesiveness
0.72 ± 0.08
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
MPC-P21A20 Samples (2020)
Expand Details
Sample MPC-P21A20
202098030001
Sample MPC-P21A20
202098030019
Sample MPC-P21A20