**2.2 Tortilla elaboration**

The seaweed was first dried at 60°C for 4 h using a food dehydrator (Excalibur 3948CDB, Sacramento, CA, USA.), milled and then sieved using a 270 μm mesh. Next, the nixtamalized *masa* was divided into four parts and 10 (M10), 20 (M20) or 30 (M30) % (w/w) of seaweed powder was incorporated, while the remaining section was used as a control (M0). Then tortillas, T0, T10, T20 and T30 (depending on the concentration of seaweed) were produced. Each *masa* was divided into 30 g spherical portions, which were then pressed into flat discs and heated at 350°C for 1 min on one side, then turned over and heated for 30 s on the other side and finally 15 s on the initial side [6]. After analyzing color and texture, the remaining tortillas were cooled down and milled in order to obtain a homogeneous product that was frozen until further analysis.
