Description
Nixtamalization is a thermal‑alkaline treatment that transforms maize kernels by hydrolyzing hemicellulose, releasing bound niacin, and altering protein structure to improve dough properties.
Technical
In a 1–2 % alkaline solution (sodium hydroxide or calcium hydroxide) at 90–100 °C, hemicellulose is hydrolyzed and bound niacin is released as free nicotinic acid. The alkaline environment also denatures zein proteins, raising the pH to 8–9 and improving dough viscosity, while calcium ions replace magnesium in the cell walls, increasing the calcium content of the final product.
Science
Primary Reaction
Alkaline hydrolysis of hemicellulose and denaturation of zein proteins in maize kernels
Sensory Profile
Aroma ()
earthynuttyalkalinesubtletoastycorn-likemineralwarmroastedslightly floral