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| 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. |
| 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... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Fish processing waste; Pasta enrichment; Oreochromis niloticus; Thunnus sp. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000300507 |
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