Kuala Terengganu's consumers acceptance of Nasi Lemak (rice cooked in coconut milk) made with partial substitution of soymilk

Abstract

Soymilk is a source of good protein with low calories and fats. It has potential to be a good substitute or partial substitute for coconut milk. Besides, there is a need to improve current formulation of nasi lemak, and at the same time, know the public acceptance towards the new formulation of nasi lemak. As a result, this study was carried out to gauge consumers acceptance of nasi lemak made with partial substitution of soymilk in Kuala Terengganu. Meanwhile, the other objectives included were: to determine acceptance of nasi lemak made with partial substitution of soymilk against demographic background (gender, race, age, educational level, occupation, and personal monthly income), to determine purchase intent of nasi lemak made with partial substitution of soymilk, to determine relationship between nutritional knowledge and purchase intent of nasi lemak made with partial substitution of soymilk, and finally to compare food-related lifestyle regarding food consumption pattern among nasi lemak's consumers. In order to test the reliability and validity of the questionnaires, pilot test was carried out which involved 35 respondents by using test-retest technique.