Abstract
Innovated Malay Traditional Food Products: Do Consumers Accept the Authentic Quality?
Highlights
Malaysian traditional foods have been formed and created through varying evolution and have faced no exception from innovation and modern technology advancement to cope with the latest society
Despite the assortment of traditional dishes available, innovation in Malay traditional food is somehow inevitable for the society in this modern era with their hectic lifestyle and limited time to prepare food from scratch
This study confirmed that the majority of the consumers were positive towards innovations in traditional Malay food products, sensory quality properties and ingredients content
Summary
Malaysian traditional foods have been formed and created through varying evolution and have faced no exception from innovation and modern technology advancement to cope with the latest society. Preparing traditional Malay foods from scratch commonly requires a lot of time, work and typically relatively high cost due to the variety of ingredients, which people nowadays try to avoid. Within the Malaysian food industry, there is an abundance of high-quality Malaysian food products produced by Malaysian food producers, especially traditional Malay foods, that can meet the international quality and packaging standards. These include instant paste and premix, canned products such as chicken rendang, curry, asam pedas, frozen products such as lemang, roti canai, otak-otak, variety of kuih, ready-to-eat food such as sambal, nasi lemak, ready to cook foods such as nasi impit, ketupat palas and many more. The level of acceptance of traditional food products relies on the product itself and the innovation category that has been implemented
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