Table 4. Sensory evaluation scores of processed butter added with freeze-dried kimchi powder

Traits	Con	Freeze-dried kimchi powder (FK)
Traits	Con	FK3	FK6	FK9
Appearance	8.65 ± 0.55^b	9.12 ± 0.62^a	8.16 ± 1.05^b	7.45 ± 1.07^c
Flavor	8.26 ± 0.64^a	8.51 ± 0.68^a	7.56 ± 0.73^b	6.73 ± 0.71^c
Off-flavor	9.02 ± 0.04^a	9.17 ± 0.04^a	7.23 ± 0.65^b	6.38 ± 0.52^c
Texture	7.98 ± 0.72^a	7.86 ± 0.99^ab	7.35 ± 0.89^b	6.71 ± 0.46^c
Greasy	7.25 ± 0.71^c	7.25 ± 0.62^c	8.00 ± 1.00^b	9.67 ± 0.50^a
Taste	8.61 ± 0.71^a	8.25 ± 1.00^a	7.66 ± 0.86^b	6.73 ± 0.51^c
Purchase need	7.94 ± 0.39^a	7.72 ± 0.97^a	6.83 ± 1.27^b	6.33 ± 0.50^c
Overall acceptability	8.38 ± 0.83^a	8.00 ± 0.47^a	7.36 ± 0.45^b	6.56 ± 0.46^c

All values are means ± SD.
Con, natural butter; FK3, FK6, and FK9, butter added with 3%, 6%, and 9% of freeze-dried kimchi powder.
Means in the same row with different letters are significantly different (p < 0.05).