Variety
Variety

NK 25P2 (2020)

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Quality Attributes

Intended Uses
tofu
Types
non-GMO
Hilum Colors
white, yellow, clear
Sizes
Average
G/100 Seeds
18.42
Maturity Groups
2.50

Composition

Protein 13%
35.52
Oil 13%
18.36
Sucrose db
3.87
Raffinose db
1.31
Stachyose db
3.85
Lysine
6.52
Essential Amino Acids
14.47

Tofu & Soymilk

e%
8.98
Water uptaking capacity
1.51
Soy milk yield
7.60
Brix index
7.7
Milk color L
82.6 ± 0.1
Milk color A
-4.4 ± 0
Milk color B
16 ± 0
Tofu Yield
2.00
Tofu Color L
90.5 ± 0.2
Tofu Color A
-1.9 ± 0.0
Tofu Color B
18.1 ± 0.4
Tofu Firmness
5141 ± 379
Tofu Springiness
0.95 ± 0.04
Tofu Cohesiveness
0.62 ± 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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NK 25P2 Samples (2020)

Variety
Sample NK 25P2

NCI-33

Quality Attributes

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


Size
Average
G/100 Seed
18.42
Protein 13%
35.52
Oil 13%
18.36

Composition

Protein 13%
35.52
Oil 13%
18.36
Sucrose db
3.87
Raffinose db
1.31
Stachyose db
3.85
Lysine
6.52
Essential Amino Acids
14.47