Title of article
Perceptions and acceptance of ‘belacan’ in Malaysian dishes
Author/Authors
Leong, Q. L. Universiti Putra Malaysia - Faculty of Food Science and Technology - Department of Food Service and Management, Malaysia , Ab Karim, S. Universiti Putra Malaysia - Faculty of Food Science and Technology - Department of Food Service and Management, Malaysia , Selamat, J. Universiti Putra Malaysia - Faculty of Food Science and Technology - Department of Food Science, Malaysia , Mohd Adzahan, N. Universiti Putra Malaysia - Faculty of Food Science and Technology - Department of Food Technology, Malaysia , Karim, R. Universiti Putra Malaysia - Faculty of Food Science and Technology - Department of Food Technology, Malaysia , Rosita, J. Universiti Putra Malaysia - Faculty of Food Medicine and Health Sciences - Department of Nutrition and Dietetics, Malaysia
From page
539
To page
546
Abstract
This study aimed to analyze consumers’ perceptions and acceptance toward ‘belacan’. Results showed internal reliability of above 0.7 for sections analyzed. Factor analysis found two underlying factors in the section designed to examine consumers’ perceptions. The overall consumers’ perception had a positive and moderate correlation with their acceptance and was significant at .01. Results also showed that ‘belacan’ consumption level was relatively frequent and well accepted by all races in Malaysia. The findings of the study would be noteworthy to the fishery industry and the small and medium industry (SME) in Malaysia in meeting consumers’ needs.
Keywords
shrimp paste , ‘belacan’ , Malaysian dishes , perceptions , acceptance , consumer study
Journal title
International Food Research Journal
Journal title
International Food Research Journal
Record number
2559708
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