QUALITY

• Number of grains/kg: 4500
• Grain size: +/- 7.6 mm
• Hilum Colour: Yellow
• Protein: 43.8%
• Oil: 20.9%
• Total sugar: 13.9%
• Sucrose: 7.5%
• Oligosaccharides: 4.2%
• Carbohydrates: 20.5%
• Total Isoflavones: N/A

MISO DATA

Physical Characteristics

• SSeed Size (DM basis): 18.44 g/100 Seed
• Water Uptake Factor (as-is) *: 2.30 g/g bean
• Water Uptake Factor (DM basis) *: 2.50 g/g bean
• Steamed Bean Water Uptake Factor (as-is): 2.22 g/g bean
• Steamed Bean Water Uptake Factor (DM basis): 2.41 g/g bean

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

Raw Bean Composition

• Moisture: 7.9%
• Protein: 41.8% base on DM
• Oil: 19.9% base on DM
• Total Free Sugars: 13.5% base on DM
• Sucrose: 7.9% base on DM
• Stachyose: 5.0% base on DM

• Total Carbohydrates: 19.9% based on DM
• Total Isoflavones: 2820 μg/g based on DM
• Daidzein: 1220 μg/g based on DM
• Genistein: 1470 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

52.08

7.37

19.65

-170.75

27.12

0.41

0.40

Ground Raw Bean

83.96

0.44

18.54

-37.85

70.48

0.36

0.37

Steamed Mashed Bean

63.39

6.11

20.73

-127.61

40.17

0.39

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: 7.9%
• Sample Weight: 325.1 g
• Dry Matter (DM): 299.3 g
• Seed Size (DM basis): 18.44 g/100 Seed
• Water Uptake Factor (as-is): 2.31 g/g bean
• Water Uptake Factor (DM basis): 2.51 g/g bean
  

HunterLab Colour

• L: 52.08
• a: 7.37
• b: 19.65
• Whiteness Index: -170.75
  

Composition on dry matter (DM) basis *

• Protein: 41.8%
• Oil: 19.9%
• Total Free Sugars: 13.5%
• Sucrose: 7.9%
• Stachyose: 5.0%
• Total Carbohydrates: 19.9%
• Total Isoflavones: 2820 μg/g
• Daidzein: 1220 μg/g
• Genistein: 1470 μg/g
• 11S:7S Protein Ratio: 1.7

SOYMILK

• Yield (Protein basis): 16.55 L/kg
• Yield (DM basis): 6.91 L/kg
• pH: 6.39
• Viscosity: 5.65 cP
  

HunterLab Colour

• L: 83.82
• a: 1.50
• b: 13.95
• Whiteness Index: -8.55
  

Composition (W/V)

• Protein: 5.01%
• Oil: 2.43%
• Total Free Sugars: 1.58%
• Solids: 10.79%

• Refractive Index: 10.70 ° Brix
• Specific Gravity: 1.03
• Protein Recovery: 82.89%