Print Spec SheetQuality Attributes
Intended Uses
tofu, soy milk
Hilum Colors
white, yellow, clear
Sizes
Average, Large
G/100 Seeds
21.005
Maturity Groups
2.40,2.50
Composition
Protein 13%
35.87
Oil 13%
18.92
Sucrose db
4.295
Raffinose db
1.3
Stachyose db
4.105
Lysine
6.535
Essential Amino Acids
14.285
Tofu & Soymilk
e%
9.99
Water uptaking capacity
1.54
Soy milk yield
8.38
Brix index
6.5
Milk color L
91.3 ± 0.0
Milk color A
-2.3 ± 0.0
Milk color B
17.6 ± 0.0
Tofu Yield
3.49
Tofu Color L
89.1 ± 0
Tofu Color A
-2.8 ± 0.0
Tofu Color B
22.8 ± 0.0
Tofu Firmness
2396 ± 36
Tofu Springiness
0.96 ± 0.01
Tofu Cohesiveness
0.59 ± 0.07
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
Natures Genetics 1926 Samples (2020)
Expand Details
Sample Natures Genetics 1926
202098005009
Sample Natures Genetics 1926
202098005010
Sample Natures Genetics 1926
202098005011
Sample Natures Genetics 1926
NCI-1
Sample Natures Genetics 1926