Table 5. Total flavonoid contents of patty formulated with various strawberry and red beet powder

Storage time (weeks)	Treatments
	Control	S2	R2	S1R1
0	12.69±0.76	12.69±1.51B	12.15±0.01B	12.87±1.72B
1	12.96±1.14b	14.83±0.54ABa	15.72±0.62Aa	15.36±0.76ABa
2	11.62±1.51b	12.42±1.14Bab	15.1±0.38Aa	14.29±0.01ABab
3	14.56±0.38b	16.44±0.76Aa	16.17±0.38Aab	16.97±0.76Aa

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%.