Abstract:
Regularly consumption of soy foods has been linked by many studies to low the
incidences of breast cancer, heart disease and other chronic diseases. This research
was carried out to study consumer acceptance regarding chicken curry made with
substitution of soymilk. There was a need to have a specific study on consumer
acceptance of chicken curry (made with partial substitution of soymilk) in order to
cover some imitations of lab sensory evaluation. This was due to the fact that lab
sensory evaluations lack external validity when trying to reflect the actual consumers'
acceptance towards a product. The scope of study was included acceptances of
sensory attributes, product acceptability, purchase intention, the relationship of
nutritional knowledge and purchase intention, and food-related lifestyle regarding to
consumers' food consumption pattern. Consumer acceptance was carried out to cover
some limitations of lab sensory evaluation which lack external validity to reflect the
reality of consumer acceptability towards product. Test-retest technique was used to
test the reliability of survey instrument during pilot test pilot test which involved 35
randomly chosen panels resided in Kuala Terengganu.
