QUALITÉ

• Nombre de grains/kg : 4239
• Grosseur du grain : +/- 8 mm
• Couleur du hile : Jaune
• Protéine : 42,1 %
• Huile : 20,5 %
• Total sucre : 13,2%
• Sucrose : 7,7%
• Oligosaccharides : 3,9%
• Carbohydrates : 19,9%
• Total Isoflavones : 1980 ppm

MISO DATA

Physical Characteristics

• Seed Size (DM basis): 20.89 g/100 Seed
• Water Uptake Factor (as-is) *: 2.17 g/g bean
• Water Uptake Factor (DM basis) *: 2.57 g/g bean
• Steamed Bean Water Uptake Factor (as-is): 2.07 g/g bean
• Steamed Bean Water Uptake Factor (DM basis): 2.46 g/g bean

* Seeds were soaked for 20 hours at 20° C prior to steaming.

Raw Bean Composition

• Moisture: 15.7%
• Protein: 42.1% base on DM
• Oil: 21.7% base on DM
• Total Free Sugars: 12.2% base on DM
• Sucrose: 7.2% base on DM
• Stachyose: 4.6% base on DM

• Total Carbohydrates: 19.2% based on DM
• Total Isoflavones: 3100 μg/g based on DM
• Daidzein: 1250 μg/g based on DM
• Genistein: 1590 μg/g based on DM

Composition values are expessed on a dry matter basis.
To convert to 13% moisture basis, multiply by 0.87

HunterLab Colour

L

a

b

Whiteness Index

Y

x

y

Whole Raw Bean

53.26

6.79

19.91

-167.84

28.37

0.41

0.40

Ground Raw Bean

81.52

0.10

22.83

-76.14

66.45

0.37

0.39

Steamed Mashed Bean

62.45

6.31

21.10

-135.30

39.01

0.40

0.39

TOFU DATA

Sample Contains 125 g Dry Matter Protein
Water : Protein Ratio 18:1

Seeds were soaked for 22 hours at 13° C

RAW BEAN

Physical Characteristics

• Moisture: 15.7%
• Sample Weight: 371.3 g
• Dry Matter (DM): 313.1 g
• Seed Size (DM basis): 20.89 g/100 Seed
• Water Uptake Factor (as-is): 2.71 g/g bean
• Water Uptake Factor (DM basis): 2.57 g/g bean
  
  

HunterLab Colour

• L: 53.26
• a: 6.79
• b: 19.91
• Whiteness Index: -167.84
  

Composition on dry matter (DM) basis *

• Protein: 42.1%
• Oil: 21.7%
• Total Free Sugars: 12.2%
• Sucrose: 7.2%
• Stachyose: 4.6%
• Total Carbohydrates: 19.2%
• Total Isoflavones: 3100 μg/g
• Daidzein: 1250 μg/g
• Genistein: 1590 μg/g
• 11S:7S Protein Ratio: 1.4

*To convert to 13% moisture basis, multiply by 0.87 (except 11S:7S).

SOYMILK

• Yield (Protein basis): 16.23 L/kg
• Yield (DM basis): 6.48 L/kg
• pH: 6.40
• Viscosity: 5.38 cP
  

HunterLab Colour

• L: 84.89
• a: 0.99
• b: 12.95
• Whiteness Index: 0.29
  

Composition (W/V)

• Protein: 4.90%
• Oil: 2.79%
• Total Free Sugars: 1.64%
• Solids: 11.13%

• Refractive Index: 11.35 ° Brix
• Specific Gravity: 1.02
• Protein Recovery: 79.54%