Print Spec SheetQuality Attributes
Intended Uses
Other:Crush,Miso
Hilum Colors
white, yellow, clear
Sizes
Medium
G/100 Seeds
17.7
Maturity Groups
2.1
Composition
Protein 13%
35.075
Oil 13%
18.98
Sucrose db
3.95
Raffinose db
0.75
Stachyose db
5.6
Lysine
6.71
Essential Amino Acids
14.43
Tofu & Soymilk
e%
8.86
Water uptaking capacity
1.57
Soy milk yield
7.92
Brix index
7.3
Milk color L
82.3 ± 0.1
Milk color A
-4 ± 0
Milk color B
14.5 ± 0.1
Tofu Yield
2.10
Tofu Color L
90.5 ± 0.4
Tofu Color A
-1.5 ± 0.0
Tofu Color B
17.6 ± 0.2
Tofu Firmness
5852 ± 250
Tofu Springiness
0.96 ± 0.05
Tofu Cohesiveness
0.59 ± 0.02
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
Pioneer 21A20 Samples (2024)
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Sample Pioneer 21A20
202498021002MN
Sample Pioneer 21A20