Preparation of lasagnas with dried mix of tuna and tilapia

AUTOR(ES)

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

FONTE

Food Sci. Technol

DATA DE PUBLICAÇÃO

06/02/2017

RESUMO

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.

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