Print Spec SheetQuality Attributes
Intended Uses
general use,Tofu
Hilum Colors
white, yellow, clear
Sizes
Large
G/100 Seeds
24.6
Maturity Groups
2.0
Composition
11s/7s Ratio
2.911
Protein 13%
36.855
Oil 13%
17.995
Sucrose db
6.2
Raffinose db
0.85
Stachyose db
4.65
Lysine
6.725
Essential Amino Acids
14.59
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
1.028
Glycitin
0.080
Genistin
1.036
Total Isoflavones
2.143
Tofu & Soymilk
Water uptaking capacity
4.36
Soy milk yield
17.30
Brix index
7.8
Milk color L
81.61
Milk color A
-4.36
Milk color B
13.16
Tofu Yield
3.14
Tofu Color L
89.24
Tofu Color A
-1.88
Tofu Color B
15.97
Tofu Firmness
Tofu Springiness
0.998
Tofu Cohesiveness
0.909
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
S20G7 Samples (2023)
Expand Details
Sample S20G7
202398080009MN
Sample S20G7
202398080022MN
Sample S20G7
202398080035MN
Sample S20G7
202398080101MN
Sample S20G7