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They do not gain weight and help to cope with malnutrition. Two of these tortillas are equivalent to the nutrients of a glass of milk and contribute to fight obesity and diabetes mellitus type 2 because they do not contain of "empty calories", but protein, calcium, fiber, folic acid and a mixture of beneficial microorganisms.
The food was developed in School of Higher Education (FES) Cuautitlán of UNAM by Raquel Gómez Priego and students of Bachelor of Food Engineering .
"Mexico ranks first in childhood obesity in the world and second in adult obesity, but the population also suffers from malnutrition, an ancestral problem that has not been solved "said the researcher.
The calorie intake of a 25 gram university tortilla is 68 to 70 kilocalories while those offered on the market, also of wheat flour and the same weight, range between 80 and 100. Another difference, the most important, is that "the conventional tortilla has empty calories (many carbohydrates), and two of our pieces equivalent to the nutrients of a glass of milk whatever very useful thing for malnourished communities "He noticed.
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Alternative with fermentation
As an alternative to the fight against malnutrition, obesity and diabetes, Gómez Priego and his team developed these functional tortillas which, in addition to their high nutritional content, have an effect beneficial to health.
" They are supplemented with probiotics and prebiotics a symbiotic mixture of microorganisms Probiotic refers to the use of live microorganisms that cross the gastrointestinal tract without the pH causing death, and when they reach the small intestine are implanted and exert a beneficial effect, because they inhibit the growth of undesirable intestinal flora.And prebiotics are natural fibers that help too, "he said. Explain.
This is a unique tortilla, there is no other on the market that carries a fermentation process like this one. In addition, has a high content of protein, folate, calcium, vitamins and minerals "he explained.
Food Base for Mexicans Corn tortillas are widely consumed in the country, but year after year also grows wheat flour tortillas.
"The main feature of our product is that during the manufacture of the dough, there is a fermentation process which gives it unique characteristics in terms of flavor, aroma and In the course of fermentation, organic acids and compounds called bacterioses are produced, which have antimicrobial activity and naturally contribute to their preservation, so that they do not need preservatives ", he said.
For its elaboration, a double fermentation is used (combination of two types of microorganisms), so that the tortillas last up to one month without refrigeration, so that they would be useful in the marginalized areas and breakfasts.
To prove its flavor, texture and acceptance, they were offered in the community of FES Cuautitlán for a total of 50 students, teachers and workers aged 18 to 50 years.
"An evaluation was done and all of its attributes were approved, I like it a lot". They are versatile, can be made from wheat flour or corn and its dough is useful for combining with salty or sweet foods, as well as for making pancakes or pizza based.
"They are not sold, because to produce them on a large scale and reach the market, we need a counterpart who finances the project and is ready to assemble the infrastructure", said the expert.
Once the experimental stage is over, the tortillas are currently being patented . "It was asked a year ago, it is being awarded the rights to the University, but we are in the best position to make a transfer of technology to the industry so that They reach the market, "concluded Gómez Priego.
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