Description
Nixtamalization transforms corn kernels into a dough suitable for tortillas and tamales.
Technical
The process involves alkaline cooking and soaking that hydrolyzes hemicellulose, releases ferulic acid, and forms calcium phytate complexes. These reactions lower the starch gelatinization temperature and increase niacin bioavailability while improving dough extensibility.
Science
Primary Reaction
Alkaline hydrolysis of hemicellulose and protein cross‑linking, releasing ferulic acid and forming calcium phytate complexes.
Sensory Profile
Aroma ()
nuttyalmond‑likeearthyslightly alkalinefresh corn
Origin & History
Civilization
Mesoamerican peoples
Era
Pre-Columbian
Region