Print Spec SheetQuality Attributes
Intended Uses
Tofu, Miso, Soy Milk, Soy Sauce,,Miso
Hilum Colors
buff
Sizes
Large, Medium
G/100 Seeds
21.55
Maturity Groups
1.8,R1
Composition
11s/7s Ratio
2.484
Protein 13%
36.015
Oil 13%
18.685
Sucrose db
5.75
Raffinose db
0.85
Stachyose db
4.4
Lysine
6.695
Essential Amino Acids
14.615
11s/7s (Glycinin & β-conglycinin) data was determined using gel electrophoresis. Protein was extracted from soybean samples and the concentration standardized. Protein was separated on gradient SDS-PAGE gels, then stained, and protein subunits analyzed using imaging software to create the level of proteins and subsequent ratio of 11s and 7s storage proteins.
Isoflavone Data
Daidzin
0.541
Glycitin
0.072
Genistin
0.621
Total Isoflavones
1.234
Tofu & Soymilk
Water uptaking capacity
4.70
Soy milk yield
15.95
Brix index
7.7
Milk color L
82.27
Milk color A
-4.26
Milk color B
14.15
Tofu Yield
3.33
Tofu Color L
89.32
Tofu Color A
-1.99
Tofu Color B
16.96
Tofu Firmness
Tofu Springiness
0.979
Tofu Cohesiveness
0.906
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
P18A82 Samples (2023)
Expand Details
Sample P18A82
202398010009MN
Sample P18A82
202398048002MN
Sample P18A82
202398080008MN
Sample P18A82