Variety
Variety

PFC21T02-A (2020)

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Quality Attributes

Intended Uses
tofu, soy milk
Types
non-GMO
Hilum Colors
white, yellow, clear
Sizes
Average
G/100 Seeds
18.15
Maturity Groups
2.10

Composition

Protein 13%
35.42
Oil 13%
17.91
Sucrose db
4.04
Raffinose db
1.36
Stachyose db
3.93
Lysine
6.52
Essential Amino Acids
14.40

Tofu & Soymilk

e%
10.18
Water uptaking capacity
1.56
Soy milk yield
8.09
Brix index
6.5
Milk color L
82.6 ± 0.2
Milk color A
-4.5 ± 0
Milk color B
15.6 ± 0.2
Tofu Yield
2.98
Tofu Color L
89.9 ± 0.4
Tofu Color A
-2.0 ± 0.0
Tofu Color B
17.6 ± 0.0
Tofu Firmness
1930 ± 74
Tofu Springiness
0.97 ± 0.00
Tofu Cohesiveness
0.47 ± 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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PFC21T02-A Samples (2020)

Variety
Sample PFC21T02-A

NCI-25

Quality Attributes

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


Size
Average
G/100 Seed
18.15
Protein 13%
35.42
Oil 13%
17.91

Composition

Protein 13%
35.42
Oil 13%
17.91
Sucrose db
4.04
Raffinose db
1.36
Stachyose db
3.93
Lysine
6.52
Essential Amino Acids
14.40