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Perceptions and acceptance of ‘belacan’ in Malaysian dishes


Citation

Leong, Quee Ling and Abdul Karim, Shahrim and Selamat, Jinap and Mohd Adzahan, Noranizan and Karim, Roselina and Jamaluddin, Rosita (2009) Perceptions and acceptance of ‘belacan’ in Malaysian dishes. International Food Research Journal, 16 (4). pp. 539-546. ISSN 1985-4668; ESSN: 2231-7546

Abstract / Synopsis

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.


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Additional Metadata

Item Type: Article
Divisions: Faculty of Food Science and Technology
Faculty of Medicine and Health Science
Publisher: Faculty of Food Science and Technology, Universiti Putra Malaysia
Keywords: Shrimp paste; 'Belacan'; Malaysian dishes; Perceptions; Acceptance; Consumer study
Depositing User: Khairil Ridzuan Khahirullah
Date Deposited: 28 Nov 2013 10:34
Last Modified: 23 Sep 2015 15:05
URI: http://psasir.upm.edu.my/id/eprint/16113
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