Quality characteristics and sensory evaluation of unsalted butter with basil and garlic

The amounts of 500 g of unsalted butter (Con), basil, and garlic were classified as 1% and 0.3% (T1), 2% and 0.6% (T2), and 3% and 0.9% (T3). The pH of basil and garlic added samples was determined decreased with increasing amounts of basil and garlic (p<0.05). The lightness and redness of T3 sample was significantly lower than the other samples (p<0.05). However, yellowness of T3 samples with basil and garlic was significantly higher than the Con (p<0.05). The viscosity of samples shown significantly increased with increasing amounts of basil and garlic (p<0.05). As the electronic nose and tongue analyzed data shown that the unique flavor of basil and garlic can added to processed butter. The most sensory evaluation traits score of the butter with 2% and 0.6% of basil and garlic sample (T2) received higher score than the other samples. The results of this study suggest that the basil and garlic can utilized unique flavor material to processed butter.