Variety
Variety

SB49 (2023)

Current Sample Year 2021 2022 2023
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Quality Attributes

Intended Uses
Tofu
Types
non-GM
Hilum Colors
white, yellow, clear
Sizes
Large
G/100 Seeds
21.1
Maturity Groups
0.4

Composition

Protein 13%
36.91
Oil 13%
18.02
Sucrose db
6
Raffinose db
1
Stachyose db
5.2
Lysine
6.72%
Essential Amino Acids
14.62%

Tofu & Soymilk

Water uptaking capacity
4.54
Soy milk yield
15.4
Brix index
7.9
Milk color L
82.59
Milk color A
4.58
Milk color B
16.64
Tofu Yield
Tofu Color L
Tofu Color A
Tofu Color B
Tofu Firmness
4373.02
Tofu Springiness
0.94
Tofu Cohesiveness
0.69

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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SB49 Samples (2023)

Variety
Sample SB49

202398037009MN

Quality Attributes

Intended Use
Tofu
Type
non-GM
Hilum Color
white, yellow, clear


Size
Large
G/100 Seed
21.1
Protein 13%
36.91
Oil 13%
18.02

Composition

Protein 13%
36.91
Oil 13%
18.02
Sucrose db
6
Raffinose db
1
Stachyose db
5.2
Lysine
6.72%
Essential Amino Acids
14.62%