UNAM creates "super tortillas" with protein and probiotics to combat obesity.

The tortilla, a fundamental pillar of the Mexican diet, is an indispensable part of traditional dishes such as tacos, chilaquiles, and quesadillas. However, despite its nutritional qualities, researchers have found ways to enhance its benefits. Scientists at the UNAM's Cuautitlán School of Advanced Studies (FES) have developed an improved version: the so-called “supertortillas” or nutraceutical tortillas, made using a novel double fermentation method.

According to a report published in the UNAM Gazette, these tortillas were designed not only to improve overall nutrition but also to address issues such as overweight and malnutrition in vulnerable communities. Among their features are their low calorie content and high nutritional value: consuming two is equivalent, for example, to drinking a glass of milk.

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Furthermore, thanks to their biotechnological process, these tortillas They do not need preservatives or anti-caking agents, and can be stored for up to a month at room temperature without losing their properties. This durability is ideal for homes without refrigeration.

A functional food to combat malnutrition

Biochemical engineer Raquel Gómez Pliego, head of the Industrial Microbiology Laboratory at FES Cuautitlán and a graduate of the IPN, explained that the main objective is to offer a nutritious, affordable, and long-lasting option for areas affected by food poverty.

The development was recognized with the Mexican Innovation Award granted by the Mexican Institute of Intellectual Property (IMPI), and both the product and its process have already been patented since 2023.

What do super tortillas contain?

The tortillas are made from wheat flour and contain functional components such as probiotics, prebiotics, and brewer's yeast, as well as additional nutrients such as calcium, folic acid, and dairy proteins.

Among the beneficial bacteria used in its formulation are:

• Streptococcus thermophilus, common in yogurt making.
• Lactobacillus bulgaricus, which helps maintain a balanced intestinal flora.
• Lactobacillus plantarum, useful for improving intestinal transit and nutritional status in older adults.

The dough obtained with this process can also be used in the preparation of other foods such as burritos, pizzas or even empanadas. As for the flavor, the researchers emphasize that it has notes similar to butter, walnut, and toasted hazelnut.

Food with long-lasting benefits and without refrigeration

One of the project's main benefits is its functionality in environments with limited access to electricity. Approximately one-third of Mexican households cannot meet their basic energy needs. In this regard, engineer Gómez Pliego points out:

“The nutraceutical tortilla is perfect for areas where refrigeration isn't possible, as the compounds generated during fermentation allow it to retain its texture and freshness for up to 30 days without the need for refrigeration.”

Even if stored under refrigeration, Its shelf life can be extended up to three months without the product losing its quality.

Thanks to the combination of biotechnology, nutrition, and modern production techniques, this food is classified as a nutraceutical: it provides additional health benefits, helping to balance the body and promote healthy intestinal flora. Its elasticity and softness also enhance the sensory experience when consuming it.

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With this progress, UNAM reaffirms its commitment to developing solutions that address national problems such as malnutrition and limited access to healthy food. As Gómez Pliego stated in the UNAM Gazette:

"In some ways, we have contributed to combating the problem of malnutrition in Mexico."

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