Preparation of lasagnas with dried mix of tuna and tilapia

Katia   Setsuko KIMURA; Maria Luiza   Rodrigues de SOUZA; Eliane   GASPARINO; Jane Martha   Graton MIKCHA; Ana Paula   Sartorio CHAMBÓ; Rafaela   VERDI; Melina   Franco CORADINI; Diego   Rodrigues MARQUES; Andresa   FEIHRMANN; Elenice   Souza dos Reis GOES

Preparation of lasagnas with dried mix of tuna and tilapia

Autores

Katia Setsuko KIMURA

Maria Luiza Rodrigues de SOUZA

Eliane GASPARINO

Jane Martha Graton MIKCHA

Ana Paula Sartorio CHAMBÓ

Rafaela VERDI

Melina Franco CORADINI

Diego Rodrigues MARQUES

Andresa FEIHRMANN

Elenice Souza dos Reis GOES

Editor

Sociedade Brasileira de Ciência e Tecnologia de Alimentos

Descripción

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.