Table 5. Sensory evaluation of solid-type processed butter with natural spices

Traits	Con	Coriander		Dill		Rosemary
Traits	Con	C5	C10	D5	D10	R5	R10
Color	8.29±0.76^a	8.00±0.95^a	8.20±0.45^a	8.25±0.50^a	7.25±0.75^ab	7.25±0.46^ab	6.08±0.29^b
Flavor	6.57±0.53^b	7.92±1.08^ab	7.17±0.41^ab	7.71±0.76^ab	6.58±0.67^b	8.63±1.19^a	6.58±0.51^b
Hardness	7.38±0.52^b	7.75±0.87^ab	8.50±0.55^ab	8.00±0.00^ab	7.58±1.08^b	9.00±0.00^a	7.83±1.27^ab
Taste	7.44±0.73^ab	7.75±0.75^a	6.33±0.49^b	7.71±0.49^a	6.50±0.52^b	7.75±0.46^a	6.08±0.29^b
Greasy	7.71±0.76^b	8.00±0.95^ab	9.67±0.71^a	8.11±0.33^ab	8.83±1.19^ab	8.44±0.53^ab	8.33±1.15^ab
Purchase need	6.75±0.71^b	7.50±1.09^ab	6.50±0.55^b	7.56±0.73^ab	6.75±0.75^b	8.10±1.10^a	6.67±0.78^ab
Off-flavor	8.00±0.58^ab	8.33±0.65^a	6.70±1.06^bc	8.14±0.38^ab	6.92±0.90^bc	7.70±0.95^bc	6.67±0.78^c
Overall acceptability	7.56±0.53^ab	8.42±0.51^a	7.14±0.69^bc	7.88±0.35^ab	6.33±0.49^c	8.38±1.06^a	6.58±0.79^c

All values are mean±SD.
Mean in the same row with different letters are significantly different (p<0.05).