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
- TTotal 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%
TOFU
Yield (kg tofu/kg)
Coagulant | Whey Vol. (ml) | Protein basis | DM Bean basis |
---|---|---|---|
GDL | 6.5 | 16.71 | 6.98 |
CaSO 4 | 6.9 | 16.91 | 7.06 |
MgCl 2 | 8.3 | 16.75 | 6.99 |
Texture / Compression
Hardness, break, (N) | Firmness (N/mm) | Springiness |
---|---|---|
0.60 | 0.14 | 0.53 |
0.31 | 0.09 | 0.42 |
0.72 | 0.15 | 0.56 |