Imprimer Attributs de qualité
Utilisations prévues
soy sauce, (high) protein?
Couleurs du hile
black
Tailles
Average
G/100 Des graines
17.7
Composition
Protéine 13%
35.59
Huile 13%
19.73
Sucrose db
4.6
Raffinose db
1
Stachyose db
4.3
Lysine
6.8
Acides aminés essentiels
14.7
Isoflavone Data
Daidzin
0.89
Glycitin
0.1
Genistin
0.97
Total Isoflavones
1.96
Tofu & Lait de soja
e%
7.90
Capacité d'absorption d'eau
1.46
Rendement lait de soja
7.74
Brix index
8.2
Couleur lait L
86.4 ± 5.7
Couleur lait A
-5.3 ± 0
Couleur lait B
17.8 ± 0.1
Rendement de tofu
2.9
Couleur de tofu L
92.3 ± 1.1
Couleur de tofu A
-2.8 ± 0.0
Couleur de tofu B
20.1 ± 0.5
Tofu Fermeté
3124 ± 18
L'élasticité du tofu
0.97 ± 0.01
Cohésion du tofu
0.59 ± 0.00
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
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