Maturity Groups
2.0
Quality Attributes
Intended Uses
General Use, soymilk, tofu
Types
non-GM
Hilum Colors
white, yellow, clear
Sizes
Large,
G/100 Seeds
13.65
Composition
11s/7s Ratio
2.911
Protein 13%
18.71
Oil 13%
9.29
Sucrose db
3.35
Raffinose db
0.45
Stachyose db
2.45
Lysine
3.38
Essential Amino Acids
7.33
Isoflavone Data
Daidzin
1.028
Glycitin
0.080
Genistin
1.036
Total Isoflavones
2.143
Tofu & Soymilk
Water uptaking capacity
4.41
Soy milk yield
16.16
Brix index
7.5
Milk color L
81.92
Milk color A
-4.54
Milk color B
14.81
Tofu Yield
2.93
Tofu Color L
88.55
Tofu Color A
-2.38
Tofu Color B
18.09
Tofu Firmness
Tofu Springiness
0.944
Tofu Cohesiveness
0.626
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)
Sample S20G7
202398080009MN
Sample S20G7
202398080009ND
Sample S20G7
202398080022MN
Sample S20G7
202398080035MN
Sample S20G7
202398080101MN
Sample S20G7