Variety
Variety

GSP 104 (2020)

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Quality Attributes

Intended Uses
tofu, soy milk
Types
non-GMO, organic
Hilum Colors
white, yellow, clear
Sizes
Large
G/100 Seeds
22.37
Maturity Groups
2.20

Composition

Protein 13%
37.25
Oil 13%
17.48
Sucrose db
4.42
Raffinose db
1.34
Stachyose db
3.84
Lysine
6.44
Essential Amino Acids
14.15

Tofu & Soymilk

e%
9.92
Water uptaking capacity
1.58
Soy milk yield
8.03
Brix index
8.2
Milk color L
82.9 ± 0
Milk color A
-4.5 ± 0
Milk color B
14.9 ± 0
Tofu Yield
2.72
Tofu Color L
91.7 ± 0.3
Tofu Color A
-2.2 ± 0.0
Tofu Color B
17.0 ± 0.0
Tofu Firmness
3623 ± 147
Tofu Springiness
0.98 ± 0.01
Tofu Cohesiveness
0.60 ± 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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GSP 104 Samples (2020)

Variety
Sample GSP 104

NCI-11

Quality Attributes

Intended Use
tofu, soy milk
Type
non-GMO, organic
Hilum Color
white, yellow, clear


Size
Large
G/100 Seed
22.37
Protein 13%
37.25
Oil 13%
17.48

Composition

Protein 13%
37.25
Oil 13%
17.48
Sucrose db
4.42
Raffinose db
1.34
Stachyose db
3.84
Lysine
6.44
Essential Amino Acids
14.15