Variety
20465 (2021)
Maturity Groups
1.4
Quality Attributes
Intended Uses
miso, other, soy milk
Types
non-GMO
Hilum Colors
white, yellow, clear
Sizes
Average
G/100 Seeds
15.25
Composition
Protein 13%
35.665
Oil 13%
19.315
Sucrose db
4.75
Lysine
6.75
Essential Amino Acids
14.6
Isoflavone Data
Daidzin
0.7
Glycitin
0.07
Genistin
1.13
Total Isoflavones
1.9
Tofu & Soymilk
Water uptaking capacity
4.62
Soy milk yield
16.80
Brix index
7.8
Milk color L
81.16
Milk color A
-5.30
Milk color B
16.32
Tofu Yield
3.49
Tofu Color L
88.74
Tofu Color A
-2.61
Tofu Color B
19.58
Tofu Firmness
3481.83
Tofu Springiness
0.987
Tofu Cohesiveness
0.888
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
20465 Samples (2021)
Sample 20465
202198002005
Sample 20465