Freekeh, a traditional Middle Eastern grain made from immature wheat grains, is known for its distinctive flavor and nutritional benefits. This study evaluated the physico-chemical (the color index L^∗a^∗b^∗ and physical impurities, moisture, carbohydrates, protein, fiber, and ash) and microbiological (the total bacterial count and the fungal count) properties of nine freekeh commercial products available in the local market and produced by local Palestinian companies. Different freekeh products were collected from the local market, and each company was assigned a code of the following: A1, A2, A3, A3, A4, A5, A6, A7, A8, and A9. The variations in quality attributes (chemical, physical, and microbiological properties) across various companies have been examined using ANOVA. Our findings showed significant differences in fiber, ash, protein, and fat contents among different freekeh samples, while no significant differences were found in moisture content. Freekeh products showed significant differences in L^∗ (lightness) and a^∗ (the redness index) values between products. The color index (in particular L^∗ and a^∗ values) indicated that freekeh products were harvested at diverse harvesting stages, both the milky or dough grain growth stages. Microbiological analysis revealed considerable significant differences in total bacterial and fungal counts. Total aerobic bacterial (1–4 log CFU/g) and total fungal (1.39–4.29 log CFU/g) counts were significantly varied between freekeh products. Moreover, the content of physical impurities (straw, soil, insects, and foreign seeds) ranged from 0% to 2%. In conclusion, our study demonstrated significant variation in locally produced freekeh products’ chemical and physical properties. These findings emphasize the potential influence of manufacturing practices on freekeh quality and highlight the need for improved compliance with Palestinian standards.

Summary

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  The characteristics of locally produced freekeh products are of different quality.

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  Freekeh products were harvested at different phases, either the dough grain growth stage or the milky stage.

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  The percentage of physical contaminants varied between 0% and 2%.

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  Notable differences in the chemical and physical characteristics underline the need for better adherence to Palestinian standards and the possible impact of production procedures on the quality of freekeh.

Title

Journal of Food Quality

Publisher

WILEY

Publisher Country

United States of America

Indexing

Thomson Reuters

Impact Factor

2.9

Publication Type

Both (Printed and Online)

Volume

--

Year

2025

Pages

8