Quality Properties of Processed Butter with Coriander, Dill, and Rosemary

The aim of this study was development of processed butter with added natural spices (coriander, dill, and rosemary). The amount of natural spices was classified as 5% and 10% (Coriander: C5 and C10; Dill: D5 and D10; Rosemary: R5 and R10). The pH of natural spices added samples decreased with using natural spices. The lightness, redness, and yellowness of solid-type butter with added natural spices samples were significantly lower than the Con (p<0.05); however, the lightness and redness of liquid-type butter were significantly higher than the Con (p<0.05). The viscosity of natural spices added with 10% samples was significantly higher than the Con (p<0.05). The electronic nose and tongue analyzed data shown that the unique flavor of natural spices can added to processed butter. The most sensory evaluation traits score of the solid-type butter with natural spices, 10% of samples showed higher than those added with 5%. The result of this study is that various natural spices (coriander, dill, and rosemary) can utilize unique flavor materials in processed butter.