Variety
Variety

ADV 2319 (2022)

Current Sample Year 2020 2022
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Quality Attributes

Intended Uses
tofu
Types
non-GMO
Hilum Colors
buff
Sizes
Large
G/100 Seeds
24.9
Maturity Groups
2.3

Composition

Protein 13%
37.4
Oil 13%
18.34
Sucrose db
5.7
Raffinose db
0.8
Stachyose db
3.5
Lysine
6.78%
Essential Amino Acids
14.57%

Tofu & Soymilk

e%
8.72
Water uptaking capacity
1.50
Soy milk yield
7.63
Brix index
10.3
Milk color L
83.6 ± 0.1
Milk color A
-5 ± 0
Milk color B
16 ± 0.1
Tofu Yield
2.55
Tofu Color L
92.7 ± 0.3
Tofu Color A
-2.6 ± 0.0
Tofu Color B
19.1 ± 0.1
Tofu Firmness
4151 ± 176
Tofu Springiness
0.97 ± 0.01
Tofu Cohesiveness
0.54 ± 0.01

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




ADV 2319 Samples (2022)

Variety
Sample ADV 2319

20199801205

Quality Attributes

Intended Use
tofu
Type
non-GMO
Hilum Color
buff


Size
Large
G/100 Seed
24.9
Protein 13%
37.4
Oil 13%
18.34

Composition

Protein 13%
37.4
Oil 13%
18.34
Sucrose db
5.7
Raffinose db
0.8
Stachyose db
3.5
Lysine
6.78%
Essential Amino Acids
14.57%