Attributs de qualité

Utilisations prévues
tofu
Les types
non-GMO
Couleurs du hile
white, yellow, clear
Tailles
Average
G/100 Des graines
18.42
Groupes de maturité
2.50

Composition

Protéine 13%
35.52
Huile 13%
18.36
Sucrose db
3.87
Raffinose db
1.31
Stachyose db
3.85
Lysine
6.52
Acides aminés essentiels
14.47

Tofu & Lait de soja

e%
8.98
Capacité d'absorption d'eau
1.51
Rendement lait de soja
7.60
Brix index
7.7
Couleur lait L
82.6 ± 0.1
Couleur lait A
-4.4 ± 0
Couleur lait B
16 ± 0
Rendement de tofu
2.00
Couleur de tofu L
90.5 ± 0.2
Couleur de tofu A
-1.9 ± 0.0
Couleur de tofu B
18.1 ± 0.4
Tofu Fermeté
5141 ± 379
L'élasticité du tofu
0.95 ± 0.04
Cohésion du tofu
0.62 ± 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




NK 25P2 Échantillons (2020)

Variété
Goûter NK 25P2

NCI-33

Attributs de qualité

Utilisation prévue
tofu
Taper
non-GMO
Couleur du hile
white, yellow, clear


Taille
Average
G/100 La graine
18.42
Protéine 13%
35.52
Huile 13%
18.36

Composition

Protéine 13%
35.52
Huile 13%
18.36
Sucrose db
3.87
Raffinose db
1.31
Stachyose db
3.85
Lysine
6.52
Acides aminés essentiels
14.47