Description
Nixtamalization is an alkaline cooking process that softens corn kernels and improves nutrition for masa production.
Technical
By heating corn in a 1–2 % Ca(OH)₂ solution at 80–90 °C for 1–3 h, the process hydrolyzes hemicellulose, releases bound niacin and ferulic acid, and solubilizes proteins, lowering the isoelectric point and reducing antinutrients.
Science
Primary Reaction
Alkaline hydrolysis of hemicellulose and protein solubilization
Sensory Profile
Aroma ()
earthynuttyalmond-liketoastysubtle citrus
Origin & History
Civilization
Indigenous Mesoamerican peoples (Aztec, Maya)
Era
over 5,000 years ago
Region