Table 2. Color of processed butter with various amounts of basil and garlic

Traits	Con	T1	T2	T3
Lightness (L*)	58.53±0.15a	55.61±1.0.15b	55.47±0.44b	53.14±0.16c
Redness (a*)	1.85±0.20a	–0.46±0.10b	–0.40±0.14b	–1.41±0.12c
Yellowness (b*)	24.69±1.46c	27.16±0.68b	27.58±0.37b	29.25±0.11a

All values are mean±SD.
Mean in the same row with different letters are significantly different (p<0.05).
Con, natural butter; T1, butter with 1% basil and 0.3% galic; T2, butter with 2% basil and 0.6% galic; T3, butter with 3% basil and 0.9% garlic.