Table 6. DPPH and ABTS radical scavenging activities of low-moisture extruded meat analog according to spent coffee grounds (SCGs) content

SCGs content (%)	DPPH radical scavenging activity (%)	ABTS radical scavenging activity (%)
0	10.62±2.14^1)c	5.09±0.43^c
5	53.10±3.28^b	21.25±0.57^b
10	84.31±0.43^a	44.58±1.15^a

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