Description
Alkaline cooking of dried corn kernels softens the grain, liberates bound nutrients, and improves flavor and safety for tortilla making.
Technical
During nixtamalization, an alkaline solution (1–2 % Ca(OH)₂ or NaOH) at 90–100 °C hydrolyzes hemicellulose, de‑esterifies ferulic acid, and denatures corn proteins, allowing starch gelatinization and calcium‑fiber complex formation. The process increases niacin bioavailability, reduces mycotoxins, and creates a pliable masa suitable for tortillas, tamales, and pozole.
Science
Primary Reaction
Alkaline hydrolysis of hemicellulose and de‑esterification of ferulic acid coupled with protein denaturation and calcium‑fiber complexation
Sensory Profile
Aroma ()
toastedearthycornyslightly nuttyalkaline
Origin & History
Civilization
Aztec and Maya peoples
Era