A SUPER TORTILLA AGAINST MALNUTRITION

Thanks to food science and technology advancements, specialists at the Faculty of Higher Studies (FES) Cuautitlán, UNAM, have enhanced the traditional tortilla through a double fermentation process.

“Our nutraceutical tortilla stands out for its unique ingredients and high nutritional value. It is low in calories—two tortillas are equivalent to one glass of milk. Additionally, the fermentation-based process eliminates the need for preservatives. Unlike similar products, it requires no anti-caking agents,” said Raquel Gómez Pliego, head of the Industrial Microbiology Laboratory at FES Cuautitlán.

Gómez Pliego, with a PhD in Medical Research from the National Polytechnic Institute’s Superior School of Medicine, explained that the tortilla is made with natural ingredients and offers notable health benefits. It is enriched with milk and compounds that increase its content of protein, vitamins, probiotics, prebiotics, and minerals, among other nutrients.

“The process begins with mixing the ingredients, including the fermentation cultures. After two to three hours, the dough is ready to be shaped and cooked. At that point, it can either be consumed fresh or cooled and packaged,” the researcher added.