Table 2. Color of patty formulated with various strawberry and red beet powder

Color	Storage time (weeks)	Treatments
		Control	S2	R2	S1R1
CIE L*	0	46.70±0.26Ca	45.23±0.12Cb	38.80±0.92Cd	41.90±0.50Cc
	1	47.60±0.89ABa	46.73±0.68Ba	44.50±0.70Bb	47.30±0.42Aa
	2	50.00±0.14Aa	48.00±0.28Ab	46.15±0.07Ad	47.35±0.21Ac
	3	48.85±0.78BCa	48.10±0.35Aa	44.85±0.35ABb	45.03±0.06Bb
CIE a*	0	6.30±0.10Ab	7.5±0.69a	8.15±0.35a	8.35±0.07Aa
	1	6.30±0.36Ab	6.70±0.4b	8.80±0.42a	8.55±0.35Aa
	2	5.20±0.14Bc	6.53±0.35b	8.25±0.07a	7.65±0.21Ba
	3	4.85±0.07Bc	6.60±0.28b	8.17±0.21a	7.05±0.21Bb
CIE b*	0	8.67±0.06a	7.03±0.40Cb	8.00±0.99ab	7.90±0.01ab
	1	9.13±0.06a	7.10±0.30Cc	8.33±0.21ab	8.25±0.92b
	2	9.25±0.78	8.63±0.55B	8.37±0.31	8.63±0.31
	3	9.37±0.50ab	9.97±0.49Aa	8.40±0.95b	9.40±0.96ab

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%.