Table 5 Changes of color values of soy-based patties with κ-carrageenan and methyl-cellulose as binder during stored periods at 4°C

	Samples	Storage period (week)
		0	1	2	3	4
		L*	Control	^A71.36±0.20^b	^A71.24±0.17^b	^A71.36±0.02^b	^A71.36±0.05^b	^A72.84±0.06^a
M 0.5	^B70.64±0.03^b		^B69.79±0.12^d	^B70.90±0.12^a	^B70.22±0.13^c	^B70.25±0.06^c
M 1.0	^C69.13±0.10^b		^C68.74±0.07^c	^D69.59±0.02^a	^C69.70±0.11^a	^C69.68±0.03^a
M 1.5	^D68.67±0.25^d		^D68.47±0.10^d	^C70.69±0.17^a	^B70.24±0.23^b	^C69.58±0.05^c
M 2.0	^E67.94±0.17^d		^C68.84±0.10^b	^D69.70±0.03^a	^D68.31±0.12^c	^D68.18±0.07^c
a*	Control	^C3.99±0.03^c	^E4.28±0.02^b	^D4.41±0.02^a	^C4.54±0.06^a	^D4.41±0.06^a
	M 0.5	^B4.22±0.07^e	^D4.43±0.02^d	^C4.64±0.01^b	^A4.75±0.01^a	^B4.68±0.01^c
	M 1.0	^A4.40±0.02^d	^B4.72±0.02^c	^A4.82±0.01^a	^BC4.60±0.07^b	^C4.56±0.02^c
	M 1.5	^A4.44±0.10^c	^A4.85±0.02^a	^B4.74±0.06^bc	^AB4.71±0.05^ab	^C4.57±0.00^ab
	M 2.0	^A4.49±0.06^d	^C4.63±0.03^b	^C4.61±0.02^c	^AB4.72±0.11^c	^A4.92±0.01^a
b*	Control	^C21.20±0.17^b	^E22.14±0.09^a	^B22.13±0.07^a	^B21.41 0.14^b	^A21.95±0.09^a
	M 0.5	^C21.46±0.32^d	^C22.74±0.05^a	^AB22.42±0.09^b	^A22.02±0.01^c	^B21.48±0.11^d
	M 1.0	^A23.09±0.07^a	^D22.49±0.06^b	^A22.55±0.09^b	^A21.97±0.49^c	^A21.99±0.06^c
	M 1.5	^B22.24±0.47^b	^B23.01±0.13^a	^C21.79±0.20^b	^C21.75 0.37^b	^C21.77±0.12^b
	M 2.0	^AB22.64±0.14^b	^A23.33±0.10^a	^C21.47±0.12^cd	^C21.62±0.73^c	^D20.97±0.03^d

¹⁾Mean±SD
^a-dSuperscriptive letters in a row indicate significance at p<0.05 by Duncan’s multiple range test.
^A-ESuperscriptive letters in a column indicate significance at p<0.05 by Duncan's multiple range test.