Understanding Malaysian consumers perception and acceptability of plant-based alternatives to chicken: Do texture, taste, and environmental impact matter?

Abstract

Plant-based alternatives (PBAs) are becoming increasingly popular in the market as a result of environmental sustainability and consumer demand. However, perceptions of Malaysian consumers, especially among meat eaters, on the PBAs remain unclear. Therefore, this study aimed to determine the sensory profiles, prevalence, and consumer acceptance of five PBAs, specifically soy-based alternatives. A total of 46 participants were asked to taste and rate a chicken nugget (control) and five PBAs using a five-point hedonic scale and a check-all-that-apply question. An open-ended comment section on PBAs was also included in the questionnaire. The hedonics scores and sensory properties of all PBAs varied significantly with the control (p < 0.001). The majority of the participants were omnivores (89.1 %). Participants disliked PBAs associated with an aftertaste, off-flavour, fatty and nutty properties. Most participants preferred the PBAs that mimicked the texture and flavour of chicken, whereas some participants agreed that PBAs were healthy and environmentally friendly. The findings suggested that some modifications are required to produce healthier PBAs with a texture and flavour resembling chicken, including increasing fibre content, fortifying vitamins and minerals, replacing salt and sugar with spices, and using gelling agents. Our findings possess important research and practical implications that can help the food industry in understanding consumer preferences and assisting policy makers in promoting a more sustainable diet.