A preliminary study was conducted to identify the consumer preference for formulated elderly milk based on their sensory attribute. Consumers are more informed about the product's advantages these days, particularly concerning the elderly population. It is necessary to conduct research on the different formulations of elderly milk functional food in order to enhance milk production and quality assurance. The sensory evaluation is used to analyse the differences in characteristics between the two different samples of elderly milk. At the Central Location Test (CLT), a structured questionnaire was carried out with 51 consumer panels (age 40 and above) that had been selected using the convenience sampling method. Descriptive analysis and an independent t-test were utilised in the data analysis process. According to the findings of the descriptive analysis, the vast majority of the respondents only drink milk when it's needed. When compared to the other samples, the findings of an independent t-test based on the perceptions of the respondents indicated that they desired the elderly milk attributes that were present in Sample B. In a nutshell, the findings offer a rock-solid foundation for understanding the sensory characteristics of elderly milk, which is milk that is preferred by customers to be used in product development and quality assurance processes by food processors and marketers.
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(Ismail et al., 2024)
Ismail, A. K., Osman, M. S., Halim, M. O. Bin, Malik, N. A. F. B. A., Wahab, M. S. A., Burhan, N. S., Bashir, M. ‘Arif A., Azlina, N. A., & Zamri, N. I. (2024). Consumer Preferences towards Formulated Elderly Milk Based on Sensory Attribute: A Preliminary Study. International Journal of Academic Research in Business and Social Sciences, 14(2), 166–174.
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