Table 3. Color of solid-type processed butter with natural spice

Traits	Con	Coriander		Dill		Rosemary
		C5	C10	D5	D10	R5	R10
Lightness (L*)	72.18±0.45a	65.23±1.39b	61.38±1.36b	61.42±1.39b	62.18±1.77b	61.96±0.32b	58.96±0.21b
Redness (a*)	5.64±0.21a	3.00±0.86d	3.58±0.40c	2.18±0.29e	2.74±0.47de	5.18±0.23a	4.30±0.19b
Yellowness (b*)	39.12±1.13a	31.50±0.61c	33.20±1.71b	27.20±1.06c	29.32±1.60bc	39.38±1.12a	29.94±0.38bc

All values are mean±SD.
Mean in the same row with different letters are significantly different (p<0.05).
Con: natural butter; C: butter with coriander; D: butter with dill; R: butter with rosemary.