Table 7. Sensory profile of plant-based meatballs with different spent coffee grounds (SCGs) content

SCGs (%)	Color	Appearance	Taste	Texture	Flavor	Overall preference
0	7.50±1.41^1)a	7.63±1.29^a	6.93±1.67^a	7.15±1.78^a	6.85±1.59^a	6.98±1.69^a
5	7.30±1.62^a	6.95±1.66^a	5.05±2.02^b	4.40±2.02^b	6.40±1.81^a	5.05±1.72^b
10	7.25±1.68^a	7.15±1.79^a	5.83±2.33^b	5.18±2.29^b	6.63±1.88^a	5.50±2.18^b

Values are mean±SD (n=40). Different superscript letters within a column indicate significant differences at p<0.05 by Tukey’s HSD.