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Table 1 presents the demographic profile of the study participants. Out of 105 usable survey responses, 10 were from males (9.5%) and 95 from females (90.5%). In terms of age, the majority of the participants (73.3%) were between 18 and 20 years old. Regarding ethnicity, White/Caucasian accounted for 81% of the study participants and Sophomore and Junior were the most represented, together making up almost 71% of the study participants. Furthermore, regarding weekly grocery expenses, 56.2% reported spending between USD
50 and USD${\$} $ 100, while 12.4% spent less than USD${\$} $ 50.${\$} $ Table 1. Demographic characteristics of respondents (N = 105).
Characteristics Frequency Percent Gender Male 10 9.5% Female 95 90.5% Age (years) 18−20 77 73.3% 21−23 26 24.8% 24−26 1 1.0% 30 or older 1 1.0% Ethnicity White/Caucasian 85 81.0% African American 6 5.7% Hispanic 6 5.7% Asian 2 1.9% Native American 1 1.0% Other 5 4.8% Class Freshman 9 8.6% Sophomore 38 36.2% Junior 36 34.3% Senior 20 19.0% Graduate 2 1.9% Household spending (USD) < ${\$} $50 13 12.4% ${\$} $50−${\$} $100 59 56.2% ${\$} $101−${\$} $150 12 11.4% ${\$} $151−${\$} $200 11 10.5% ${\$} $201−${\$} $250 5 4.8% > ${\$} $250 5 4.8% Mean values and measurement model
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All survey items utilized a five-point scale. The average score for sensory quality was at 3.78 out of 5.00, which suggests that participants anticipate the soy milk to exhibit a better texture, taste, and aroma after being deodorized by the 'empty' V-type starch. The healthiness average score was 3.69 out of 5.00, underscoring health consciousness as a significant factor in food purchasing decisions. Participants also emphasized food safety with a mean score of 4.11 out of 5.00. Yet, the intent to buy the 'empty' V-type starch deodorized soy milk yielded a neutral score of 3.50. Comprehensive results for all predictors and purchase intention can be found in Table 2.
Table 2. Descriptive statistics.
Variable Item Min. Max. Mean Cronbach's alpha Sensory quality After 'empty' V-type starch deodorization, the product will smell nice. 2.00 5.00 3.74 0.765 After 'empty' V-type starch deodorization, the product will have a pleasant texture. 2.00 5.00 3.77 After 'empty' V-type starch deodorization, the product will taste good. 2.00 5.00 3.84 Overall mean 3.78 Healthiness The healthiness of food has little impact on my food choices (Recoded). 1.00 5.00 4.03 0.737 I am very particular about the healthiness of the food I eat. 2.00 5.00 3.56 I eat what I like and I do not worry much about the healthiness of food (Recoded). 1.00 5.00 3.49 Overall mean 3.69 Price When it comes to choosing food items, I rely heavily on price. 1.00 5.00 3.25 0.834 I am a price-conscious shopper. 1.00 5.00 3.68 I buy the lowest priced items that will suit my needs. 1.00 5.00 3.06 Overall mean 3.33 Environmental concern It is important to me that the products I use don't harm the environment. 1.00 5.00 3.44 0.897 I consider the potential environmental impact of my actions when making many of my consumption decisions. 1.00 5.00 3.11 I am concerned about wasting the resources of our planet. 1.00 5.00 3.75 I would describe myself as environmentally responsible. 1.00 5.00 3.36 I am willing to be inconvenienced in order to take environmentally sustainable actions. 1.00 5.00 3.27 Overall mean 3.39 Food safety Food safety is an important issue to me. 2.00 5.00 4.18 0.773 I think more classes and seminars about food safety should be available for consumers. 1.00 5.00 4.05 I believe that my decisions and actions impact my risk for foodborne illness. 2.00 5.00 4.09 Overall mean 4.11 Purchase intention I am willing to purchase deodorized soy milk from now on, instead of the soy milk I usually purchase. 1.00 5.00 3.66 0.896 I expect to purchase this soy milk deodorized by 'empty' V-type starch. 1.00 5.00 3.31 I want to purchase this soy milk deodorized by 'empty' V-type starch. 1.00 5.00 3.60 I intend to purchase this soy milk deodorized by 'empty' V-type starch. 1.00 5.00 3.41 Overall mean 3.50 The Cronbach's alpha values of all variables, including Sensory Quality, Healthiness, Price, Environmental Concern, Food Safety, and Purchase Intention were listed in Table 2, which exceeded the minimum threshold of 0.70[75], confirming their reliability. Convergent validity within each construct was significant, with correlations ranging between 0.39 and 0.81, as seen in Table 3. Additionally, as suggested by Fornell & Larcker[76], both the average variance extracted (AVE) and the composite reliability (CR) for each variable exceeded the respective minimum criterion of 0.50 and 0.70, respectively (Table 4). Altogether, the results indicated solid inter-item reliability and confirmed the convergent and discriminant validity.
Table 3. Convergent validity.
Correlations SQ1 SQ2 SQ3 HS4 HS5 HS6 Price7 Price8 Price9 EC10 EC11 EC12 EC13 EC14 FS15 FS16 FS17 SQ1 1 0.515** 0.526** –0.055 0.186* 0.019 0.042 0.116 0.183* 0.190* 0.247** 0.103 0.230** 0.225* 0.265** 0.250** 0.236** SQ2 0.515** 1 0.529** –0.054 0.039 –0.116 0.029 0.049 0.186* 0.100 0.121 0.078 0.166* 0.148 0.199* 0.158 0.160 SQ3 0.526** 0.529** 1 0.037 0.182* 0.076 –0.078 0.132 0.035 0.202* 0.213* 0.096 0.065 0.137 0.370** 0.298** 0.298** HS4 –0.055 –0.054 0.037 1 0.390** 0.603** 0.003 0.059 0.019 0.008 0.033 0.009 0.026 –0.080 0.058 0.059 –0.129 HS5 0.186* 0.039 0.182* 0.390** 1 0.455** –.201* –0.139 –0.143 0.073 0.111 0.019 0.127 0.044 0.120 0.063 0.030 HS6 0.019 –0.116 0.076 0.603** 0.455** 1 –0.053 0.123 0.050 0.008 0.062 0.067 0.020 –0.143 0.094 0.053 0.040 Price7 0.042 0.029 –0.078 0.003 –.201* –0.053 1 0.673** 0.618** 0.150 0.135 0.128 0.032 0.128 –0.041 –0.101 –0.089 Price8 0.116 0.049 0.132 0.059 –0.139 0.123 0.673** 1 0.610** 0.146 0.114 0.156 0.067 0.131 0.050 –0.005 0.057 Price9 0.183* 0.186* 0.035 0.019 –0.143 0.050 0.618** 0.610** 1 0.128 0.042 0.082 0.030 0.126 0.039 0.033 0.056 EC10 0.190* 0.100 0.202* 0.008 0.073 0.008 0.150 0.146 0.128 1 0.809** 0.708** 0.590** 0.651** 0.311** 0.228** 0.045 EC11 0.247** 0.121 0.213* 0.033 0.111 0.062 0.135 0.114 0.042 0.809** 1 0.693** 0.631** 0.584** 0.352** 0.271** 0.135 EC12 0.103 0.078 0.096 0.009 0.019 0.067 0.128 0.156 0.082 0.708** 0.693** 1 0.663** 0.490** 0.268** 0.266** 0.063 EC13 0.230** 0.166* 0.065 0.026 0.127 0.020 0.032 0.067 0.030 0.590** 0.631** 0.663** 1 0.495** 0.267** 0.245** 0.045 EC14 0.225* 0.148 0.137 –0.080 0.044 –0.143 0.128 0.131 0.126 0.651** 0.584** 0.490** 0.495** 1 0.217* 0.127 –0.058 FS15 0.265** 0.199* 0.370** 0.058 0.120 0.094 –0.041 0.050 0.039 0.311** 0.352** 0.268** 0.267** 0.217* 1 0.683** 0.397** FS16 0.250** 0.158 0.298** 0.059 0.063 0.053 –0.101 –0.005 0.033 0.228** 0.271** 0.266** 0.245** 0.127 0.683** 1 0.516** FS17 0.236** 0.160 0.298** –0.129 0.030 0.040 –0.089 0.057 0.056 0.045 0.135 0.063 0.045 –0.058 0.397** 0.516** 1 SQ: Sensory Quality; HS: Healthiness; EC: Environmental Concern; FS: Food Safety. * p < 0.05, ** p < 0.01. Table 4. Discriminant validity and reliability.
Average Variance
Extracted (AVE)Composite
Reliability (CR)Sensory quality 0.682 0.866 Healthiness 0.657 0.851 Price 0.756 0.903 Environmental concern 0.708 0.923 Food safety 0.691 0.870 Purchase intention 0.763 0.928 Attitudes toward 'empty' V-type starch technology
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After presenting the concept of the 'empty' V-type starch deodorized soy milk, participants' attitude toward this technology was evaluated using an open-ended question: 'Please tell me how did you feel when you heard the technology of 'empty' V-type starch deodorization'. The results revealed that none of the participants had prior knowledge of this 'empty' V-type starch technology. This unfamiliarity is expected, as the 'empty' V-type starch is an emerging, non-conventional technology still in the research phase. Out of 105 participants, 102 responses were considered valid. The major attitudes could be classified into three categories, including confusing, interested and intrigued, and not necessary.
Though unfamiliar with the technology, only a small segment (11, 10.8%) conveyed confusion post-introduction, with remarks such as 'Sounded confusing and unsure about it…', 'It sounds really cool, but I still don't fully understand…', 'I feel like it was a little odd…', 'Confused, …, it's too professional to me'. Such results suggest that the initial presentation effectively conveyed the essence of the 'empty' V-type starch process to the majority.
A significant majority (85, 83.3%) expressed interest and curiosity, anticipating the product's release. They shared thoughts such as, 'I thought it was cool, …, want to try some', 'Interested, …, want to see the outcome', 'Good!... It is amazing that … more options to people', 'It's very interesting, …, a solution for people who drink soy milk', 'Very interesting and a cool concept, …, would consider purchasing'. This underscores a general willingness to embrace the innovative approach and try the improved soy milk.
While, only six of the study participants (5.9%), regular soy milk consumers felt the technology might be superfluous, with comments such as 'Interested, …, but I honestly wasn't aware odor was an issue with soy milk', 'I do not taste 'beany' when I drink soy milk…, do not understand the need for this technology'.
Overall, the majority of the participants showed positive attitudes towards the 'empty' V-type starch technology and the deodorized soy milk. This positivity aligns with questionnaire data, which indicated a belief that the 'empty' V-type starch soy milk would possess an improved aroma and flavor, and that purchase intentions were neutral.
Correlation among latent variables and between factors and purchase intention
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The correlation coefficients for all latent variables and coefficients between factors and purchase intention are presented in Table 5. Significant positive relationships were observed between Sensory Quality and Environmental Concern (p < 0.05), Sensory Quality and Food Safety (p < 0.01), and Environmental Concern and Food Safety (p < 0.01). On the other hand, other latent variables did not show any significant relationships. The Variance Inflation Factor (VIF) values for Sensory Quality, Healthiness, Price, Environmental Concern, and Food Safety was 1.188, 1.008, 1.118, 1.035, and 1.211 respectively. These values suggest a moderate correlation among the independent variables. Hence, even though certain constructs are significantly related, this will not influence the interpretation of the regression analysis results.
Table 5. Correlations among variables.
Variable 1 2 3 4 5 6 1. Sensory quality 1.000 2. Healthiness 0.055 1.000 3. Price 0.108 –0.045 1.000 4. Environmental concern 0.220* 0.040 0.145 1.000 5. Food safety 0.364** 0.063 0.001 0.266** 1.000 6. Purchase intention 0.486** 0.055 0.170 0.329** 0.308** 1.000 Pearson correlation test, * p < 0.05, ** p < 0.01. Moreover, Sensory Quality, Environmental Concern, and Food Safety exhibited significant positive correlations with Purchase Intention. This suggests individuals with pronounced environmental and food safety concerns are more inclined to buy the "empty" V-type starch-deodorized soy milk. Previous studies have also demonstrated that food safety[77−79] and environmental concern[48−50] were the two factors that could contribute to consumers' purchasing habits. Furthermore, the participants who believed that 'empty' V-type starch deodorization process would improve the sensory profile tended to have higher purchase intention than those who did not. The result was consistent with previous research, which also showed that sensory quality, including taste, aroma, and texture, was the key determinant that influenced consumers' purchase intention of food products[29,39,80].
Relationships between purchase intention and demographic characteristics
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In the univariate analysis, a notable difference in purchase intention based on gender was observed (p = 0.027). However, age, school year, ethnicity, and household spending did not exhibit significant variations in purchase intention. A more comprehensive assessment of the relationship between purchase intention and demographic variables was undertaken using multiple regression analysis, as detailed in Table 6. This model accounted for 28.3% of the variance in participants purchase intention, suggesting that demographic factors like gender, age, school year, race/ethnicity, and household spending explain 28.3% of the variation in purchase intent. However, the relatively low R2 value of 0.283 implies the model is not particularly robust in predicting college students' intent to purchase the 'empty' V-type starch deodorized soy milk, especially when contrasted with findings from previous studies[81−83].
Table 6. Relationships between purchase intention and demographic characteristics.
Variable β-Coefficient p–value Gender 0.585 0.020* Age 0.050 0.759 School year –0.063 0.540 Ethnicity 0.077 0.196 Household spending –0.052 0.391 Constant 2.498 < 0.001** Regression analysis, * p < 0.05, ** p < 0.01. In the full model, only gender significantly influenced the purchase intent for the 'empty' V-type starch deodorized soy milk (p = 0.02). The findings indicate that females were more inclined to buy this product than males. However, other demographic factors, including age, school year, ethnicity, and household spending, did not significantly impact the purchase intent related to the soy milk processed with the novel 'empty' V-type starch approach.
Relationships between purchase intention and factors
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From the multiple regression analysis, it is evident that the proposed model accounted for 55.4% of the variation in consumers' purchase intentions. This implies that factors like Sensory Quality, Healthiness, Price, Environmental Concern, and Food Safety collectively influence 55.4% of the Purchase Intention outcomes (R2 = 0.554). In addition, the proposed model showed an F value of 8.785 (p < 0.01), indicating the significance of certain variables in shaping Purchase Intention. In the full model, both Sensory Quality and Environmental Concern were significantly associated with participants' purchase intention of 'empty' V-type starch deodorized soy milk (p < 0.01 and = 0.027, respectively) (Table 7). This suggests that participants valuing the enhanced sensory attributes of soy milk through the 'empty' V-type starch process were more likely to buy the product. Specifically, for every unit increase in Sensory Quality, Purchase Intention scores would rise by 0.511. Additionally, there was a positive correlation between Environmental Concern and Purchase Intention. This indicates that participants with a heightened awareness of environmental matters were more inclined to buy the innovative deodorized soy milk. A unit rise in Environmental Concern corresponded to a 0.204 increase in Purchase Intention scores. In contrast, while factors such as health, price, and food safety did not emerge as significant predictors in the model, their positive relationships suggest that participants valuing these aspects were still more predisposed to consider a purchase.
Table 7. Relationships between purchase intention and examined factors.
Variable β-Coefficient p–value Sensory quality 0.511 < 0.01** Healthiness 0.025 0.781 Price 0.088 0.242 Environmental concern 0.204 0.027* Food safety 0.145 0.228 Constant –0.106 0.871 Regression analysis, * p < 0.05, ** p < 0.01. -
The data that has been used is confidential.
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About this article
Cite this article
Zhou J, Shin YH, Jung SE, Kong L. 2024. Drivers behind consumers' intent to purchase deodorized soy milk. Food Innovation and Advances 3(2): 88−98 doi: 10.48130/fia-0024-0009
Drivers behind consumers' intent to purchase deodorized soy milk
- Received: 10 January 2024
- Revised: 16 April 2024
- Accepted: 17 April 2024
- Published online: 30 April 2024
Abstract: Soy milk, rich in vitamin D and calcium, is a common alternative to dairy milk. However, its distinct 'beany off-flavor' has limited its acceptance, particularly in Western countries. A new technique employing preformed 'empty' V-type starch has been introduced to scavenge this off-flavor, aiming to promote soy milk consumption. The purpose of this study was to identify predictors of consumers' purchase intention of 'empty' V-type starch deodorized soy milk, particularly among college students. In this cross-sectional study, 105 college students were surveyed by a validated survey instrument that measures their perceptions of sensory quality, healthiness, price, environmental friendliness, food safety, and purchase intention of a novel product – 'empty' V-type starch deodorized soy milk. Additionally, demographic data were gathered to understand any correlations between these factors and the students' willingness-to-purchase of the deodorized soy milk. From the results, more than 80% of the participants expressed a positive attitude toward the 'empty' V-type starch-deodorized soy milk. The two dominant drivers behind their purchasing decision were Sensory Quality and Environmental Concern. Accordingly, it is crucial to highlight the improved sensory profile and the environmental friendliness of this soy milk product in order to achieve marketing success.
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Key words:
- Soy milk /
- 'empty' V-type starch /
- Beany off-flavor /
- Purchase intention