Table 4. Texture profile analysis and cutting strength of low-moisture extruded meat analog as per spent coffee grounds (SCGs) content

SCGs (%)	Springiness (%)	Chewiness (g)	Cohesiveness (%)	Cutting strength (g/mm²)		Texturization degree
SCGs (%)	Springiness (%)	Chewiness (g)	Cohesiveness (%)	Longitudinal direction	Transversal direction	Texturization degree
0	79.39±1.49^1)a	351.39±13.88^b	56.30±1.72^a	5.76±0.25^c	7.08±0.33^c	1.23±0.02^b
5	77.04±3.99^a	423.47±66.71^a	56.25±1.79^a	7.01±0.87^b	12.07±1.09^b	1.73±0.11^a
10	78.38±1.78^a	434.94±43.28^a	53.98±2.15^a	8.15±0.29^a	14.22±0.88^a	1.74±0.07^a

Values are mean±SD (n=3). Different superscript letters within a column indicate significant differences at p<0.05 by Tukey’s HSD.