| Abstrakt: |
A report from Konkuk University in Seoul, South Korea, discusses the use of green tea extracts to enhance the taste and texture of plant-based meat analogs. The study found that green tea extract improved the physicochemical properties, sensory quality, and storage stability of the plant-based patties. The researchers concluded that incorporating green tea extract, particularly the type extracted with 70% ethanol, significantly improved the overall quality of the patties. This research provides valuable insights for improving plant-based meat alternatives. [Extracted from the article] |
