Table 2. CIE Lab value of raw material and extruded meat analog based on spent coffee grounds (SCGs) content

Treatment1)	SCGs content (%)	L	a	b	ΔE
BE	0	86.56±0.052)a	1.02±0.02d	17.83±0.06d	0.68±0.06f
	5	84.15±0.13b	0.61±0.02e	16.43±0.21e	3.37±0.21e
	10	80.99±0.08c	0.58±0.04e	15.24±0.05f	6.71±0.07d
AE	0	61.75±0.00d	7.95±0.01a	27.87±0.01a	25.26±0.00c
	5	49.36±0.01e	7.76±0.01c	22.43±0.04b	38.04±0.01b
	10	46.07±0.00f	7.87±0.01b	21.17±0.04c	41.49±0.01a

BE, before extrusion; AE, after extrusion.
Values are mean±SD (n=6). Different superscript letters within a column indicate significant differences at p<0.05 by Tukey’s HSD.