Preparation of lasagnas with dried mix of tuna and tilapia

• Autor(a) principal: KIMURA,Katia Setsuko
• Data de Publicação: 2017
• Outros Autores: 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
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Food Science and Technology (Campinas)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000300507
• topic: fish processing waste; pasta enrichment; Oreochromis niloticus; Thunnus sp

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.