Acceptability and Consumption of Soy Products Among Consumers in Peninsular Malaysia

作者：Murad Maizura; Mustapha Wan Aida Wan; Abdullah Aminah^*

来源：Sains Malaysiana, 2014, 43(7): 977-985.

• Acceptance
• consumption
• sensory attributes
• soy products

Soybean-based foods are popular among Asian for thousands of years and it is not only recognized as a traditional food but have the potential for health purposes. This survey was conducted to determine consumers' acceptance, preference and consumption of soy products. A total of 330 respondents were involved in this study. They were university students and general public aged 18 years and above. Each respondent was asked to fill the questionnaire under researcher's supervision. The results of the study showed that 56% of the respondents preferred soymilk compared with other soy products such as tofufa (16%), soy sauce (9%), tempeh (8%), egg tofu (7%) and soy tofu (4%). Majority of the respondents (>50%) believed that soy products could reduce the risk of cancer and osteoporosis. As much as 89.4% of the respondents ate soy tofu, while 63.9% of the respondents ate egg tofu and 42.2% liked fried egg tofu. More than 80% of the respondents preferred the color, aroma, taste and texture of the egg tofu.

• 出版日期2014-7