Kuala Terengganu's consumers acceptance of malay chicken curry made with partial substitution of soymilk

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.