Description
Nixtamalization is a thermochemical process that treats corn with an alkaline solution, typically calcium hydroxide, at 90–100 °C for 30–60 minutes.
Technical
The alkaline medium hydrolyzes hemicellulose, releasing bound niacin and converting starch into a gelatinizable form. It also breaks down protein–starch complexes, reducing antinutritional factors such as phytic acid, thereby improving protein digestibility and dough properties.
Science
Primary Reaction
Hydrolysis of hemicellulose and release of bound niacin
Sensory Profile
Aroma ()
earthynuttyalmond-likecitrustoastedcorn-likemineralwoodyslightly floral