Description
Nixtamalization is an alkaline hydrothermal treatment that modifies maize cell walls, releases bound nutrients, and improves the functional properties of masa.
Technical
The process involves cooking maize kernels in a dilute alkali (1–2 % NaOH or KOH, or Ca(OH)₂) at 90–100 °C, which hydrolyzes hemicellulose and protein cross‑links. This releases bound niacin, converts trypsin inhibitors, and gelatinizes starch, thereby enhancing protein digestibility and texture.
Science
Primary Reaction
Alkaline hydrolysis of hemicellulose and protein cross‑links, releasing bound niacin and converting trypsin inhibitors
Sensory Profile
Aroma ()
earthynuttyalmond-likecitrustoastycorn-likemineralwarmslightly floralcaramelized