Description
Alkaline cooking (nixtamalization) hydrolyzes corn hemicellulose, releases bound niacin, and raises calcium, after which fermentation adds sour notes.
Technical
During nixtamalization, corn kernels are treated at 80–90 °C in a potassium or sodium hydroxide solution (pH ≈ 11–11.5). The high pH cleaves hemicellulose β‑1,4‑linkages and disrupts protein cross‑links, liberating niacin and calcium while reducing mycotoxins. Subsequent inoculation with Aspergillus oryzae or lactic‑acid bacteria ferments residual sugars, producing lactic acid and aromatic volatiles that give hominy its characteristic sour‑nutty profile.
Science
Primary Reaction
Alkaline hydrolysis of hemicellulose and protein cross‑links followed by microbial lactic‑acid fermentation
Sensory Profile
Aroma ()
earthynuttysourcornyfermentedtoastedmineral