Table 3. Sensory evaluation of patty formulated with various strawberry and red beet powder

Traits	Treatments
Traits	Control	S2	R2	S1R1
Color	7.67±0.52^a	7.83±0.41^a	6.00±1.67^b	7.33±1.51^ab
Flavor	8.50±1.50^a	6.33±1.21^b	7.50±1.64^ab	7.33±1.21^ab
Tenderness	8.00±0.89	7.50±0.55	7.17±1.47	7.33±1.21
Juiciness	6.80±0.84	6.60±1.14	6.80±1.48	6.60±1.14
Overall acceptability	8.33±0.82	6.50±1.97	7.33±1.86	7.33±1.21

All values are mean±SD.
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%.