{"id":23706,"date":"2026-01-07T11:23:41","date_gmt":"2026-01-07T05:53:41","guid":{"rendered":"http:\/\/www.sachdevajk.in\/?p=23706"},"modified":"2026-01-07T11:23:41","modified_gmt":"2026-01-07T05:53:41","slug":"an-anova-based-comparison-of-consumer-ratings-for-regional-indian-cuisines","status":"publish","type":"post","link":"http:\/\/www.sachdevajk.in\/?p=23706","title":{"rendered":"An ANOVA-Based Comparison of Consumer Ratings for Regional Indian Cuisines"},"content":{"rendered":"

Author:<\/strong><\/h2>\n

Jay Joshi<\/p>\n

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Introduction:<\/strong><\/h2>\n

India is known for its rich and diverse culinary heritage, with each region offering unique flavors, ingredients, and cooking styles. In this study, four popular regional cuisines\u2014Maharashtra food, Gujarat food, Kerala food, and Punjabi food<\/strong>\u2014were selected to understand consumer preferences. These cuisines were chosen due to their widespread popularity, cultural significance, and distinct taste profiles. The study aims to compare consumer ratings for these regional foods and identify whether any significant differences exist in overall consumer perception.<\/p>\n

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Objective:<\/strong><\/h2>\n

To compare consumer ratings for selected regional Indian cuisines using a Single-Factor ANOVA test.<\/p>\n

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Literature Review:<\/strong><\/h2>\n

1) Regional food preferences and consumer behavior<\/strong><\/h3>\n

Kumar and Rao (2018) stated that food preferences are strongly influenced by cultural background, familiarity, and taste expectations. Prior studies highlight that regional cuisines in India are often equally preferred when consumers are exposed to diverse food options. The literature suggests that perception of taste, health value, and availability plays a key role in food choice.<\/p>\n

2) Statistical analysis in food preference studies<\/strong><\/h3>\n

Gupta (2020) emphasized that ANOVA is widely used in food and consumer research to compare preferences across multiple food categories. The reviewed studies indicate that when variability in individual taste preferences is high, differences in average ratings across food types may not be statistically significant. Overall, the literature supports the application of ANOVA in analyzing consumer food ratings.<\/p>\n

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Data Collection:<\/strong><\/h2>\n

Primary data was collected using a Google Form questionnaire<\/strong>. Respondents were asked to rate four regional cuisines\u2014Maharashtra food, Gujarat food, Kerala food, and Punjabi food<\/strong>\u2014on a scale of 1 to 10<\/strong> based on their preference. A total of 44 respondents<\/strong> participated in the survey. The data was exported to Microsoft Excel<\/strong>, and a Single-Factor ANOVA<\/strong> test was conducted.<\/p>\n

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Data Analysis:<\/strong><\/h2>\n

ANOVA: Single Factor<\/strong><\/h3>\n

Summary Table:<\/strong><\/h4>\n
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\n\n\n\n\n\n\n\n\n
Groups<\/th>\nCount<\/th>\nSum<\/th>\nAverage<\/th>\nVariance<\/th>\n<\/tr>\n<\/thead>\n
Maharashtra Food<\/td>\n44<\/td>\n218<\/td>\n4.95<\/td>\n9.72<\/td>\n<\/tr>\n
Gujarat Food<\/td>\n44<\/td>\n220<\/td>\n5.00<\/td>\n6.37<\/td>\n<\/tr>\n
Kerala Food<\/td>\n44<\/td>\n235<\/td>\n5.34<\/td>\n7.86<\/td>\n<\/tr>\n
Punjabi Food<\/td>\n44<\/td>\n217<\/td>\n4.93<\/td>\n9.37<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/div>\n

ANOVA Table:<\/strong><\/h4>\n
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\n\n\n\n\n\n\n\n
Source of Variation<\/th>\nSS<\/th>\ndf<\/th>\nMS<\/th>\nF<\/th>\nP-value<\/th>\nF crit<\/th>\n<\/tr>\n<\/thead>\n
Between Groups<\/td>\n4.84<\/td>\n3<\/td>\n1.61<\/td>\n0.19<\/td>\n0.90<\/td>\n2.66<\/td>\n<\/tr>\n
Within Groups<\/td>\n1432.59<\/td>\n172<\/td>\n8.33<\/td>\n\u00a0<\/td>\n\u00a0<\/td>\n\u00a0<\/td>\n<\/tr>\n
Total<\/td>\n1437.43<\/td>\n175<\/td>\n\u00a0<\/td>\n\u00a0<\/td>\n\u00a0<\/td>\n\u00a0<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/div>\n
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Hypothesis:<\/strong><\/h2>\n