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Food and Life
Korean Society for Food Science of Animal Resources

Food Life

eISSN: 2714-0865

DOI: https://doi.org/10.5851/fl.25.00003

Article

Quality Characteristics and Sensory Evaluation of Unsalted Butter with Basil and Garlic

Min-Ji Kim1, Ye-Won Kang1, Dan-Bi Lee1, Sung-Min Lim1, Sin-Young Park1,2,*
1Kongju National University, Chungnam 32439, Korea.
2Resources Science Research Institute, Kongju National University, Chungnam 32439, Korea.
*Corresponding Author: Sin-Young Park, Kongju National University, Chungnam 32439, Korea, Republic of. Resources Science Research Institute, Kongju National University, Chungnam 32439, Korea, Republic of. E-mail: parksy@kongju.ac.kr.

© Copyright 2025 Korean Society for Food Science of Animal Resources. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Feb 21, 2025; Revised: Mar 21, 2025; Accepted: Mar 27, 2025

Published Online: Apr 25, 2025

Abstract

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.

Keywords: basil; garlic; butter; electronic tongue; electronic nose