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 a...