Variety
Variety

e21Y989 (2021)

Current Sample Year 2020 2021
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Quality Attributes

Intended Uses
tofu, miso, soy milk
Hilum Colors
white, yellow, clear
Sizes
Average
G/100 Seeds
19
Maturity Groups
2.1

Composition

Protein 13%
37.69
Oil 13%
17.98
Sucrose db
4.2
Raffinose db
1
Stachyose db
2.8
Lysine
6.7
Essential Amino Acids
14.2


Isoflavone Data

Daidzin
0.83
Glycitin
0.06
Genistin
0.95
Total Isoflavones
1.84

Tofu & Soymilk

e%
9.33
Water uptaking capacity
1.44
Soy milk yield
7.97
Brix index
6.9
Milk color L
83.3 ± 0.2
Milk color A
-4.5 ± 0
Milk color B
15 ± 0
Tofu Yield
2.92
Tofu Color L
92.4 ± 1
Tofu Color A
-2.0 ± 0.0
Tofu Color B
16.6 ± 0.3
Tofu Firmness
2672 ± 132
Tofu Springiness
0.97 ± 0.01
Tofu Cohesiveness
0.51 ± 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

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e21Y989 Samples (2021)

Variety
Sample e21Y989

202198040007

Quality Attributes

Intended Use
tofu, miso, soy milk
Hilum Color
white, yellow, clear


Size
Average
G/100 Seed
19
Protein 13%
37.69
Oil 13%
17.98

Composition

Protein 13%
37.69
Oil 13%
17.98
Sucrose db
4.2
Raffinose db
1
Stachyose db
2.8
Lysine
6.7
Essential Amino Acids
14.2


Isoflavone Data

Daidzin
0.83
Glycitin
0.06
Genistin
0.95
Total Isoflavones
1.84