Table 6. Sensory evaluation of lipuid-type processed butter with natural spices

Traits	Con	Coriander		Dill		Rosemary
Traits	Con	C5	C10	D5	D10	R5	R10
Color	9.40±0.55^ab	8.83±0.83^ab	9.71±0.49^a	8.17±0.39^b	7.83±0.83^b	8.45±0.52^ab	7.83±0.72^b
Flavor	7.40±0.89^b	8.58±1.08^a	9.14±0.38^a	8.29±0.49^ab	7.08±1.08^b	8.44±0.53^ab	7.75±1.42^ab
Hardness	6.00±0.01	6.00±0.01	6.08±0.29	6.08±0.29	6.08±0.29	6.08±0.29	6.25±0.45
Taste	8.00±0.00^b	8.75±1.22^ab	9.11±0.93^a	7.88±0.83^b	6.83±0.72^c	8.44±0.73^ab	7.50±1.17^b
Greasy	7.50±0.55^b	8.25±1.06^ab	9.33±0.50^a	9.13±0.83^ab	8.92±1.08^ab	8.60±0.84^ab	8.42±1.38^ab
Purchase need	7.86±0.38^ab	8.67±1.07^a	8.44±0.53^a	7.56±0.73^ab	6.83±0.72^b	8.00±0.87^a	7.50±1.31^ab
Off-flavor	9.50±0.76^a	8.50±0.52^ab	8.44±0.53^ab	8.11±0.60^ab	7.17±0.94^b	8.78±0.67^ab	7.83±1.27^b
Overall acceptability	8.00±0.00^cd	9.00±0.95^a	8.88±0.35^ab	8.13±0.35^bcd	7.08±0.90^e	8.67±0.71^abc	7.58±1.31^de

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