Caracterización de una tortilla tostada elaborada con maíz (Zea maysjy alga (Ulva clathratajmo prospecto de alimento funcional

Background:Tht corn tortilla is the most consumed food in Mexico, so it is important to be vehicle of beneficial substances to health. The Ulva clathrata, for its high content of soluble fiber and carotenoids among other antioxidants, is a good option to add tortilla and thus have important health benefits of consumers. 06/ef/Ve: To develop and characterize a toasted tortilla made with corn and Ulva clathrata. Methods: We used a mixture of maize and Ulva clathrata in a ratio of 92 to 8, respectively. Chemical and microbiological analyses were performed. Was evaluated using a hedonic scale sensory applied to 40 untrained judges. Results: Chemical analysis showed that toasted tortilla contains: 9.4% humidity, 2.6% ash, 3.4% crude fiber, 1,789.2 mg/kg calcium, 206.5 mg/kg sodium, 3,271.8 mg/kg potassium, 7.4 ug/g total carotenoids, in which the largest part was of lutein (84%]. In the sensory evaluation was it had an 87.5% in general acceptance. Conclusions: A toasted tortilla with the substitution of Ulva clathrata was accepted and is a good source of soluble fiber and carotenoids, so studies are recommended, leading to the measurement of its biologic effect as a functional food for humans.