Freekeh, a traditional Middle Eastern grain made from immature wheat grains, is known for its distinctive favor and nutritional benefts. Tis study evaluated the physico-chemical (the color index L∗a∗b∗ and physical impurities, moisture, carbohydrates, protein, fber, 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. Diferent 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 fndings showed signifcant diferences in fber, ash, protein, and fat contents among diferent freekeh samples, while no signifcant diferences were found in moisture content. Freekeh products showed signifcant diferences in L∗ (lightness) and a∗ (the redness index) values between products. Te 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 signifcant diferences 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 signifcantly 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 signifcant variation in locally produced freekeh products’ chemical and physical properties. Tese fndings emphasize the
potential infuence of manufacturing practices on freekeh quality and highlight the need for improved compliance with Palestinian standards.

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

1

Year

2025

Pages

8