Scientists create high protein, low fat tortilla
variety of tortilla targeting consumers eager for a low fat, low
carb, soy-free version of the popular bread alternative.
The scientists claim to have developed a low carbohydrate, high protein tortilla recipe with a negligible fat content of less than 0.5g of fat per 50g.
The patent allows for the production of round, thin tortillas with up to 70 per cent animal protein content, derived from either poultry, beef or fish, as an alternative to the standard corn or flour variety.
The chicken-based tortilla, used as an example in the patent, contains 2.6g of carbohydrates compared to the 23g found in flour versions and 12.6g of protein compared to flour's 4g.
This high protein content allows for a longer shelf-life and reduced microbial disintegration according to its inventors at the University of Florida's Research Foundation.
The patent states: "The high protein food tortillas of the subject invention provide a flavourful, as well as a functional vehicle for a wide variety of foods including, for example, fresh salads or grilled vegetables.
"The tortillas of the subject invention are a healthy replacement for the typical high calorie, high-fat tacos, burritos and sandwich breads on the market today."
As well as being advantageous nutritionally, the product is more durable than standard tortillas with less tearing when rolled or folded.
It has a "unique meaty texture" and can carry flavours such as spicy herb baked chicken.
Tortillas are traditionally made from cornmeal or wheat flour and form a stable of Latin American diets which are becoming increasingly popular throughout Europe.
The snack is regarded as a convenient and healthier alternative to bread thanks to its versatility and low fat content.
The tortillas are available to consumers under the brand name Flaquitas and are marketed by US company Aspirion.