QUALITÉ

• Nombre de grains/kg : 4380
• Grosseur du grain : +/- 7,9 mm
• Couleur du hile : Jaune imparfaite
• Protéine : 41,4 %
• Huile : 19,4 %
• Total sucre : 13,8%
• Sucrose : 7,9%
• Oligosaccharides : 4.1%
• Carbohydrates : 21.3%
• Total Isoflavones : N/D
  

MISO DATA

Physical Characteristics

• Seed Size (DM basis): 18.98 g/100 Seed
• Water Uptake Factor (as-is) *: 2.30 g/g bean
• Water Uptake Factor (DM basis) *: 2.58 g/g bean
• Steamed Bean Water Uptake Factor (as-is): 2.24 g/g bean
• Steamed Bean Water Uptake Factor (DM basis): 2.51 g/g bean

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

Raw Bean Composition

• Moisture: 10.9%
• Protein: 41.3% base on DM
• Oil: 20.0% base on DM
• Total Free Sugars: 14.0% base on DM
• Sucrose: 8.3% base on DM
• Stachyose: 5.6% base on DM

• Total Carbohydrates: 20.3% based on DM
• Total Isoflavones: 3170 μg/g based on DM
• Daidzein: 1350 μg/g based on DM
• Genistein: 1610 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

51.31

7.16

19.87

-178.14

26.33

0.41

0.40

Ground Raw Bean

82.75

0.48

22.43

-68.67

66.48

0.37

0.39

Steamed Mashed Bean

62.58

5.55

20.76

-131.94

39.17

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: 10.9%
• Sample Weight: 339.6 g
• Dry Matter (DM): 302.6 g
• Seed Size (DM basis): 18.98 g/100 Seed
• Water Uptake Factor (as-is): 2.30 g/g bean
• Water Uptake Factor (DM basis): 2.58 g/g bean
  

HunterLab Colour

• L: 51.31
• a: 7.16
• b: 19.87
• Whiteness Index: -178.14
  

Composition on dry matter (DM) basis *

• Protein: 41.3%
• Oil: 20.0%
• Total Free Sugars: 14.0%
• Sucrose: 8.3%
• Stachyose: 5.6%
• Total Carbohydrates: 20.3%
• Total Isoflavones: 3170 μg/g
• Daidzein: 1350 μg/g
• Genistein: 1610 μg/g
• 11S:7S Protein Ratio: 1.6

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

SOYMILK

• Yield (Protein basis): 16.93 L/kg
• Yield (DM basis): 6.99 L/kg
• pH: 6.47
• Viscosity: 4.45 cP

HunterLab Colour

• L: 83.52
• a: 0.56
• b: 14.28
• Whiteness Index: -11.68
  

Composition (W/V)

• Protein: 4.96%
• Oil: 2.37%
• Total Free Sugars: 1.62%
• Solids: 10.94%

• Refractive Index: 11.55 ° Brix
• Specific Gravity: 1.03
• Protein Recovery: 83.95%