Print Spec SheetQuality Attributes
Intended Uses
tofu, miso, soy milk, soy sauce
Types
non-GMO
Hilum Colors
white, yellow, clear
Sizes
Average
G/100 Seeds
17.03
Maturity Groups
3.00
Composition
Protein 13%
41.625
Oil 13%
16.585
Sucrose db
2.615
Raffinose db
1.32
Stachyose db
4.22
Lysine
3.175
Essential Amino Acids
14.005
Tofu & Soymilk
e%
11.62
Water uptaking capacity
1.44
Soy milk yield
7.85
Brix index
8.7
Milk color L
82.3 ± 0
Milk color A
-5.1 ± 0
Milk color B
16.5 ± 0
Tofu Yield
3.07
Tofu Color L
91.9 ± 0.6
Tofu Color A
-2.6 ± 0.0
Tofu Color B
18.8 ± 0.1
Tofu Firmness
4200 ± 584
Tofu Springiness
0.95 ± 0.02
Tofu Cohesiveness
0.64 ± 0.06
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
Expand Details