Table 4. Color of lipuid-type processed butter with natural spice

Traits	Con	Coriander		Dill		Rosemary
Traits	Con	C5	C10	D5	D10	R5	R10
Lightness (L^*)	46.37±0.67^b	52.60±0.80^a	53.72±0.84^a	53.62±0.94^a	52.96±0.93^a	52.30±1.23^a	52.00±0.48^a
Redness (a^*)	2.73±0.21^b	1.30±0.27^b	2.70±0.41^a	2.88±0.31^a	3.14±0.46^a	3.16±0.23^a	2.88±0.26^a
Yellowness (b^*)	16.40±0.44^a	11.50±0.93^b	13.78±1.70^a	15.78±1.18^a	15.22±1.41^a	15.08±0.58^a	11.00±0.68^b

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.