Preparation of lasagnas with dried mix of tuna and tilapia

Abstract The aim of this study was to develop a lasagna pasta enriched with dried mix of tuna (30%) and tilapia (70%) and formulate ready lasagna with enriched pasta. Lasagna pasta was elaborated with increasing levels (0, 5, 10 and 15%) of dried mix. Moisture, lipids and calories were not different between the inclusion levels; crude protein and ash increased linearly, carbohydrates reduced linearly, according to increasing levels of inclusion. There was an increase in n-3 and n-6 fatty acids with the inclusion of mix in lasagna. Between lasagna prepared with different sauces (tuna, chicken and bolognese), and pasta with 15% mix, it was observed that tuna lasagna had lower moisture content and higher protein, lipids, ash, carbohydrates and calories. All lasagna showed optimal sensory acceptance, indicating that the inclusion of 15% dried mix of tilapia and tuna in the pasta is feasible to improve the nutritional composition of lasagna.

Bibliographic Details

Main Authors:	KIMURA,Katia Setsuko, SOUZA,Maria Luiza Rodrigues de, GASPARINO,Eliane, MIKCHA,Jane Martha Graton, CHAMBÓ,Ana Paula Sartorio, VERDI,Rafaela, CORADINI,Melina Franco, MARQUES,Diego Rodrigues, FEIHRMANN,Andresa, GOES,Elenice Souza dos Reis
Format:	Digital revista
Language:	English
Published:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2017
Online Access:	http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000300507
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