Table 3.
Weighted sum, Index and Rank on physiochemical properties that influencefood choices
| Item | Statement | Weighted sum | Index | Rank | | 1 | Preference for easy preparation | 389.6 | 0.779 | 2 | | 2 | Preference for better shell-life of food product | 343.9 | 0.688 | 3 | | 3 | Preference for high bulk density | 305 | 0.610 | 6 | | 4 | Preference for dryer food product | 280.3 | 0.561 | 8 | | 5 | Preference for cute packaging | 331.1 | 0.663 | 4 | | 6 | Preference for low water absorbing capacity | 296.0 | 0.592 | 7 | | 7 | Preference for high swelling property of flours, etc | 323.6 | 0.647 | 5 | | 8 | Preference for minimal cooking time and energy costs | 397.3 | 0.795 | 1 |
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