Unnam shapes a ‘Super Tartilla’ to fight malnutrition in Mexico

Researchers at the National Autonomous University University University of Mexico have developed a nutritious tartilla to help solve the country’s obesity and malnutrition problems.

Tartilas are prepared by the dual fermentation process and they are protein, calcium, fiber, folic acid, probiotics and Prebiudes. The double fermentation process reduces pH (acidity and alkaline measurement) and increases the life of the diet, so that there is no need for artificial protection.

Dr. Rakal Gomez, a member of the microbiologist and member of the UMAM Research Group, says that adding probiotics – living microorganisms – beneficial to the health of consumers.

“Live microorganisms are beneficial to our health,” he said. “They reduce plasma lipids and chronic inflammation, causing diabetes, obesity, Alzheimer, Parkinson and Cancer.”

Probiotics go into the consumer’s gastrointestinal tract, where they help protect the so -called “good bacteria” in the body and to promote digestive health.

Gomez said that the tortillas are low in calories and two of them are equivalent to drinking a glass of milk. In fact, tortillas are enriched by milk proteins, and eliminates the need for dual fermentation process-combination agents.

Researchers – Professors and students of the Department of Food Engineering and Industrial Chemistry in the Department of Food Engineering and Industrial Chemistry – Tartilas can last for more than a month at room temperature, and more than three months during refrigeration.

Increased layer durability and high nutritional value make tartilas a potential alternative to remote communities with malnutrition and lack of electricity.

However, the double fermentation process is necessary to spray a bit of water before it is re -heated in the tortilla, so that its original system and compatible properties can be restored.

Gomez said that tartilas are made by allowing all the ingredients TimeOr sit for two or three hours before the dough is designed and cooked as tortillas.

Researchers checked Time To ensure that the moisture and the texture is sufficient to stretch and shape without tearing. The use of probiotics and the dual fermentation process said Comes Time The taste and the smell are more elastic and fluffy.

Cooked tortillas were analyzed to ensure that probiotics were survived, and chemical analysis was carried out to determine the level of proteins, carbohydrates, fats, vitamins and minerals.

The study was done exclusively with wheat flour, but there is no reason why corn flour cannot be used, Gomez said.

In February, UMAM researchers were given Mexican Institute of Industrial Problem Award.

With reports from InfobaOvarian Wire And A universal television