Description
Nixtamalization is an alkaline hydrolysis process that converts corn kernels into masa, enhancing nutritional value and functional properties.
Technical
During nixtamalization, corn is soaked in a dilute alkaline solution (1–2 % NaOH or Ca(OH)₂) at 80–90 °C, which hydrolyzes hemicellulose and loosens the pericarp. The alkaline medium releases bound niacin and lysine, increases calcium content, and improves dough extensibility by breaking down cell wall components.
Science
Primary Reaction
Alkaline hydrolysis of hemicellulose and pericarp removal
Sensory Profile
Aroma ()
earthynuttyalkalinetoasted cornmineral-likeslightly floral
Origin & History
Civilization
Mesoamerican peoples (Maya, Aztec, and other indigenous groups)