Description
Nixtamalization is an alkaline cooking‑steeping process that chemically modifies maize, liberating bound nutrients and introducing calcium to produce a pliable, elastic masa.
Technical
In an alkaline solution of calcium hydroxide, hemicellulose is hydrolyzed and the pericarp is solubilized, while bound niacin is converted to free niacin, enhancing bioavailability. Calcium ions diffuse into the kernel, cross‑linking pectin and strengthening the pericarp, which yields a dough with superior rheology.
Science
Primary Reaction
Alkaline hydrolysis of hemicellulose and esterification of cell wall components, solubilization of pericarp, conversion of bound niacin to free niacin, and calcium ion diffusion cross‑linking pectin
Sensory Profile
Origin & History
Civilization
Mesoamerican peoples (e.g., Maya, Aztec)
Era
circa 1500 BC
Region
Mesoamerica (Mexico, Central America)