Rhizome Galangal (Alpinia galanga L.) is considered a natural source of fiber, minerals and natural antioxidant compounds. This research was performed to study. The effect of adding galangal powder in different proportions (1.5, 2.5, and 3.5 gm.). Also, the effect of adding galangal extract (5%, 10% and 15%) in proportions from the total formula of beef burger patties on chemical, physiochemical, microbiological and sensory characteristics of beef burger patties during the frozen storage period at −18˚C ± 2˚C up to 6 months. The obtained results showed that galangal contained crude fibers (14.00%), Moisture (5.43%), K (1108.13 ppm), Mg (970 ppm), P (729.21 ppm) and Ca (370.81 ppm), while Fe (58.53 ppm) and Na (33.74 ppm) as macro and micro elements. The percent of antioxidants was about (92.60%), phenols (123.81 mg/g) and flavonoids were about (109.77 mg/g) was higher in galangal extract than galangal powder, which was recorded in its antioxidants (72.95%), phenolic (47.66 mg/g) and flavonoids (34.02 mg/g), as well as the improvement of physiochemical quality criteria (pH, protein and TBA values) throughout frozen storage in comparison with the control sample. In addition, galangal inhibited the growth and activity of microbial oxidation in tested prepared product. Also, beef burger patties containing the galangal exhibited a good sensory property and palatable, especially those containing (2.5 and 3.5 g) galangal powder and (10% and 15%) galangal extract, even after storage for 6 months under frozen conditions. The present results are useful for using galangal in the fortification of some meat products to improve nutritionally and healthy safe.

The aim of this study is investigating the effect of hollyhock Althea officinalis L. gum on the phenomenon of surface separation of juices and the homogeneity of jam without adding any industrial additives, as well as the effect of gum on the shelf life of the products. And to achieve this purpose. Althaea officinalis L. gum was added to strawberry juice at levels of 10%, 20%, and 30%, The juices were stored in the at 4°C.For 15 days and it was also added to make apricot jam And store it in the refrigerator at a temperature of 4 ° C for 6 months. And the tests were physicochemical and conducted on the gum, and you may perform notice that it contains a high percentage of carbohydrates (83.94%), starch (27.16%), pectin (10.22%), and a high percentage of vitamin C. (26.80%). It also notes that it is free of fat. The analyzes also showed that it contains a high percentage of Fe(790.36ppm), Na (391.35 ppm), K (372.61 ppm) and Mg (344.20 ppm). also, significant high total phenolic (80.31%) and antioxidant content (67.09%). The least in total flavonoids (22.37%). well recorded pH., titratable acidity, TSS and viscosity (7), (3.23%), (42.33°Brix) and (34.33cp), respectively. The best percentage compared to the control zero time and after the period of storing the juice at 4°C, was percentage of 20% compared to the control, as for the jam, no significant difference in the physico-chemical analyzes between zero time and the end of the experimental period, but a high in TSS (67°Brix) at zero time an increase (72°Brix) was observed at the end of the experimental period.For the sensory evaluation of jam, there were no significant differences during the storage period, and the storage period did not affect the spreading property.