UNAM Develops Healthier Tortilla With Extended Shelf Life

UNAM researchers have developed a high-nutrition tortilla through a patented dual fermentation process, aiming to address food insecurity and metabolic health challenges in underserved populations.

Led by Raquel Gómez, Head of the Industrial Microbiology Laboratory, UNAM FES Cuautitlan, the project produced a tortilla enriched with probiotics, prebiotics, milk, proteins, vitamins, and minerals. The tortilla has a low caloric content — two pieces equal the nutritional value of a glass of milk — and does not require preservatives or anti-caking agents due to the fermentation method.

The product, made from wheat but also adaptable to corn, was designed with shelf stability in mind. It can last up to a month at room temperature and three months under refrigeration without compromising texture or quality. This makes it suitable for regions lacking refrigeration infrastructure.

The fermentation process supports gut health by sustaining beneficial microorganisms throughout digestion. According to Gómez, the dough becomes soft, elastic, and structurally stable, improving the final product’s texture, aroma, and taste. The dough may also serve as a base for other foods such as pizzas or burritos.

Laboratory testing included probiotic viability after cooking, moisture content, texture assessments, and chemical composition analysis to measure protein, carbohydrate, fat, B vitamins, and mineral content. Each tortilla contains between 80kcal and 85kcal, making it compatible with weight-control diets. 

According to data from Mexico’s 2023-2024 evaluation of food access policies, 23.4 million people (18.2% of the population) lacked access to nutritious food, while 75.2% of adults were classified as overweight or obese. Additionally, 20% of the population does not have access to gas or electric stoves or refrigeration equipment.