Print Spec SheetQuality Attributes
Intended Uses
tofu, soy sauce,soy sauce
Types
non-GMO
Hilum Colors
black
Sizes
Average
G/100 Seeds
17.415
Maturity Groups
3.70
Composition
Protein 13%
36.505
Oil 13%
18.155
Sucrose db
3.6
Raffinose db
1.095
Stachyose db
3.845
Lysine
3.2
Essential Amino Acids
14.3
Tofu & Soymilk
e%
9.44
Water uptaking capacity
4.6
Soy milk yield
17.92
Brix index
7.2
Milk color L
81.08
Milk color A
3.96
Milk color B
12.98
Tofu Yield
3.12
Tofu Color L
91.2 ± 0.6
Tofu Color A
-2.6 ± 0.0
Tofu Color B
19.1 ± 0.3
Tofu Firmness
4306.49
Tofu Springiness
0.96
Tofu Cohesiveness
0.63
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
e3782 Samples (2020)
Expand Details
Sample e3782
202098023003
Sample e3782
NCI-17
Sample e3782
202098036009
Sample e3782
202098036013
Sample e3782