Making “gluten free” cauliflower (Brassica oleracea var. botrytis L.) flour to make tortillas with linaza (Linum usitatissimum) and chía (Salvia hispánica)

Abstract

The current interest in the ketogenic diet provides the industry with the opportunity to develop new and better products, such as gluten-free foods for celiac patients and low-carbohydrate foods for overweight people, which in turn help prevent diseases that this provocative suffering. The tortilla is a globalized food in the daily diet, which makes it possible to add alternative ingredients. The objective of this work was to make cauliflower flour to make tortillas with flaxseed and chia with low carbohydrate content to verify if it is feasible as a daily food for those suffering from celiac disease, incorporate them into the ketogenic diet and in turn prevent the diseases caused by being overweight. For this purpose, tortillas with a diameter of 12 cm. and a thickness of 1 mm. were made with 50% cauliflower flour, 25% powdered chia and 25% powdered flaxseed.