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% and15%) 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 (370.81ppm), while Fe (58.53ppm) and Na (33.74ppm) as macro and micro elements. The percent of antioxidants was about
(92.60%), phenols (123.81mg/g) and flavonoids were about (109.77mg/g)
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