A Qualitative Study on the Usage of Food Enhancers in Home Food Preparation among the Young Working Women in Malaysia

  • Ain Maisarah Samad Spectrum International College of Technology
  • Mohd Salehuddin Mohd Zahari Universiti Teknologi MARA
  • Hairul Nizwan Abdul Majid Universiti Teknologi MARA
  • Mohd Hafiz Hanafiah Universiti Teknologi MARA
Keywords: Food Enhancers, Home Food Preparation, Usage, Young generation, Working Women


This paper explores the usage of food enhancers in food preparation among young working women in Malaysia. In this qualitative study, the study informants were drafted using purposive snowball strategy to take part in a semi-structured interview. The data were recorded and analysed accordingly to the research aims. Majority of the informants claimed that they used food enhancer to enhance the flavour and taste of the food while reducing cooking time, minimise preparation processes and time spent in the kitchen. As they understand the effect of food enhancers, the informants claimed they do try to avoid the usage of food enhancers and only will opt it whenever their cooking time is scarce. The study contributes to a growing literature on the consumption of food enhancers among the young generation. Its findings reinforce the need for public awareness to promote controlled consumption of food enhancers and additives, especially among modern households. 

Author Biographies

Ain Maisarah Samad, Spectrum International College of Technology

Ain Maisarah Samad is a gastronomy lecturer at the Spectrum International College of Technology, Puchong, Malaysia. She earned her Master’s in Science in Gastronomy Management from the Universiti Teknologi MARA Malaysia in 2019.

Mohd Salehuddin Mohd Zahari, Universiti Teknologi MARA

Mohd Salehuddin Mohd Zahari is a Professor at the Faculty of Hotel and Tourism Management, Universiti Teknologi MARA, Puncak Alam, Selangor, Malaysia. He obtained his PhD in Hospitality Management from Lincoln University, New Zealand. He has published more than hundreds of academic materials in the area of culinary arts, gastronomy, food service, hotel operations, tourism, etc.

Hairul Nizwan Abdul Majid, Universiti Teknologi MARA

Hairul Nizwan Abdul Majid is currently serving the Faculty of Hotel & Tourism Management, Universiti Teknologi MARA (UiTM), Malaysia. He completed his MSc in Gastronomy Management from UiTM in 2016. He is currently attached with the Foodservice Management Department.

Mohd Hafiz Hanafiah, Universiti Teknologi MARA

Mohd Hafiz Hanafiah is an Associate Professor at the Faculty of Hotel & Tourism Management, Universiti Teknologi MARA, Malaysia. He completed his PhD in Hotel and Tourism Management from UiTM in 2016 and Master in Economics from Universiti Malaya in 2008. He is an active author; authoring and co-authoring multiple research paper, mostly indexed by Scopus and Web of Science.


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How to Cite
Samad, A. M., Zahari, M. S. M., Majid, H. N. A., & Hanafiah, M. H. (2021). A Qualitative Study on the Usage of Food Enhancers in Home Food Preparation among the Young Working Women in Malaysia. Future of Food: Journal on Food, Agriculture and Society, 9(4). Retrieved from https://www.thefutureoffoodjournal.com/index.php/FOFJ/article/view/405
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