Table 1. pH of patty formulated with various strawberry and red beet powder

Storage time (weeks)	Treatments
Storage time (weeks)	Control	S2	R2	S1R1
0	5.78±0.01^Ba	5.58±0.02^ABc	5.68±0.05^Bb	5.69±0.01^b
1	5.82±0.02^Aa	5.56±0.01^Bc	5.80±0.01^Aa	5.68±0.01^b
2	5.82±0.01^Aa	5.60±0.02^Ac	5.82±0.03^Aa	5.70±0.02^b
3	5.84±0.01^Aa	5.58±0.01^ABc	5.83±0.01^Aa	5.69±0.02^b

All values are mean±SD.
Mean in the same column with different letters are significantly different (p<0.05).
Mean in the same row with different letters are significantly different (p<0.05).
Control: strawberry 0%, beet 0%; S2: strawberry 2%; R2: red beet 2%; S1R1: strawberry 1%, red beet 1%.