Quality Assessment and Consumer Preferences of Locally Produced Freekeh (Gre Wheat)

الموضوعات

زراعة

الملخص

Freekeh is a traditional Middle Eastern grain that is particularly popular in Palestinian cuisine.It was a traditional Palestinian grain before rice was introduced in the Ottoman era. This makes it a special food, whether eaten in soup, in a salad, or cooked like rice. It is made from premature green wheat that goes through a roasting and threshing process. In Palestinian cuisine, freekeh is appreciated not only for its unique taste but also for its cultural and historical significance. The objective of this study is to evaluate the chemical,physical, and microbiological properties of freekeh products available in the Palestinian market. In addition, to assess consumer preferences and purchasing behavior towards locally produced freekeh ( , purchase behavior, and consumer awareness and behavior) in respect to product characteristics. Moreover, the effect of physical properties of the freekeh on consumer preferences and purchasing behavior has been evaluated.About 9 kg of freekeh was collected from markets representing nine different Palestinian companies (the company names were coded as SkF, SkC, Mn, SnN, KS, LZ, Aq, Shq, and Nkh).About 700-800 g from each company has drawn from both fine and coarse products. Only two companies’ fine freekeh, the seven other companies freekeh. Additionally, labelling information of freekeh products was collected, such as weight, type and shelf life.Furthermore, nearly 200 g of crushed freekeh from each company was dedicated to proximate chemical analysis (moisture, fat, protein, fiber, and ash content). In addition, physical analysis has been carried out including color measurement based on CIE system (L*a*b*) and impurities content. Moreover, analysis was used to assess the count of bacteria, mold, and yeast in the . Finally, the consumer preference and purchase behavior toward locally (in terms of physical and nutritional properties) has been carried out via an online survey on the Google Forms platform. More than 500 Palestinian consumers were participated in this survey representing the north of Palestine The results of the study showed that there were statistical significant differences in ash, crude fat, crude fiber, and protein content between the products, while there were no significant differences (p>0.05) in moisture content between different products from different companies. On the other hand, it was found that freekeh products in Palestinian market were significantly different in their color traits. In this context, there were significant differences in L* (degree of lightness) and a* (redness index) values between products while b*-value did not show any significant differences. Our survey showed that more than 50% of respondents consumed regularly freekeh products. Moreover, 3.3% of respondents declared that they do not usually consume freekeh at all.In respect to microbiological analysis, products from company NKH had the highest fungal count while products from company MN showed the lowest fungal count and the differences between these two companies were very high (1.39 to 4.29). Freekeh products from company SKC(one of the Palestinian companies whose product was tested)exhibited the highest bacterial count while products from company MN exhibited the lowest bacterial counts. In conclusion, our study revealed that locally produced freekeh products have different chemical and physical characteristics. Product characteristics such as color, particle size, and the presence of physical impurities had significant role in determination the consumer preferences toward freekeh products

روابط وملفات

التعريف والنوع

رقم الوثيقة

0a8f625a-32f0-4fb2-b0d3-0d5ffb62af32

رقم العقد

0

نوع الوسائط

Crawler

نوع المحتوى

الرسائل العلمية

صيغة المصدر

رسائل ماجيستير

نوع الملف

pdf text

أسماء الملفات

2365955_1.pdf

بيانات النشر

ترجمة العنوان

تقييم الجودة وتفضيلات المستهلك للفريكة المنتجة محلياً (القمح الأخضر)

ألقاب المؤلفين

[{"name_ar":"Razan Taisir Lutfi Hamdan","title_ar":"اعداد","title_en":"Preparation"},{"name_ar":"سامر مدلل","title_ar":"اشراف","title_en":"Supervision"}]

اللغة

English

المصدر والدورية

اسم المصدر

Quality Assessment and Consumer Preferences of Locally Produced Freekeh (Gre Wheat)

المحتوى والصفحات

عدد الصفحات

0

إشراف وإعداد

الإشراف

سامر مدلل

الإعداد

Razan Taisir Lutfi Hamdan

الاقتباسات الببليوغرافية