**4. Conclusions**

The addition of the seaweed *Macrocystis pyrifera* on white maize *masa* and tortillas modified significantly all the analyzed parameters. Except for texture of both *masa* and tortillas and ABTS of *masa*, the effect of the seaweed incorporation showed a linear trend. The results showed that fortifying tortillas with *M. pyrifera* could lead to a functional product with increased phenolic compounds and antioxidant capacity, which also covers the RDA of several minerals (Ca, Mg, P and K). However, it would be important to further study the acceptability of consumers, focusing mainly on color and flavor.
