Effect of the nixtamalization with calcium carbonate on the indigestible carbohydrate content and starch digestibility of corn tortilla

There is a growing interest for an environment-friendly nixtamalization process. Nixtamalization with calcium salts generates a minimum level of polluting residues. The effect of a nixtamalization process with calcium carbonate (NCC) on the indigestible carbohydrate content and starch digestibility of tortillas was evaluated. Traditional and NCC tortillas showed lower moisture content than commercial tortillas. Similar protein, ash, and carbohydrate content were found for the three tortillas, but NCC tortillas showed the highest lipid content. The NCC tortilla had the highest dietary fiber content, with the highest insoluble dietary fiber level. Fresh and stored (96 h) NCC and traditional tortillas showed similar resistant starch content. Fresh traditional tortilla showed the highest slowly digestible starch (SDS), but upon storage the rapidly digestible starch (RDS) content of NCC tortilla decreased. Fresh traditional and NCC tortillas had lower predicted glycemic index (pGI) than commercial tortillas, and upon storage, the three tortillas presented lower pGI values than their fresh counterparts. Consumption of tortillas produced with the NCC can produce positive effects in the human health.     

Phenolic content and antioxidant activity of tortillas produced from pigmented maize processed by conventional nixtamalization or extrusion cooking

The effects of traditional nixtamalization and extrusion cooking on total phenolics, ferulic acid, anthocyanins and Oxygen Radical Absorbance Capacity (ORAC) of Mexican pigmented (blue and red) and commercial (white and yellow) maize processed into tortillas were investigated. Tortillas prepared from extruded flours retained between 76.2–93.9% and 58–96.7% of total phenolics and total ferulic acid (TFA) respectively, compared to 50.5–75.7% and 19.6–55.8% assayed in traditional tortillas. Approximately 97–99% of TFA in raw kernels and their tortillas was in its bound form. The retention of TFA in traditional tortillas was significantly lower compared to tortillas from extruded flours. Traditional tortillas contained more free ferulic acid compared to tortillas produced from extruded flours indicating that the first process liberated bound ferulic acid with cell walls more efficiently. Blue maize lost more than 55% of the anthocyanins when processed into extruded or traditional tortillas. Approximately 68–92% of the ORAC associated with raw kernels or their tortillas was due to bound compounds. Traditional and extruded tortillas lost 16.4–52.4% and 6.8–24.8%, respectively, of the total ORAC associated with raw grains. Results clearly indicate that the proposed lime-cooking extrusion strategy was instrumental in retaining higher levels of phytochemicals, particularly ferulic acid, and antioxidants in all tortillas.     

Phenolic content and antioxidant activity of tortillas produced from pigmented maize processed by conventional nixtamalization or extrusion cooking

The effects of traditional nixtamalization and extrusion cooking on total phenolics, ferulic acid, anthocyanins and Oxygen Radical Absorbance Capacity (ORAC) of Mexican pigmented (blue and red) and commercial (white and yellow) maize processed into tortillas were investigated. Tortillas prepared from extruded flours retained between 76.2–93.9% and 58–96.7% of total phenolics and total ferulic acid (TFA) respectively, compared to 50.5–75.7% and 19.6–55.8% assayed in traditional tortillas. Approximately 97–99% of TFA in raw kernels and their tortillas was in its bound form. The retention of TFA in traditional tortillas was significantly lower compared to tortillas from extruded flours. Traditional tortillas contained more free ferulic acid compared to tortillas produced from extruded flours indicating that the first process liberated bound ferulic acid with cell walls more efficiently. Blue maize lost more than 55% of the anthocyanins when processed into extruded or traditional tortillas. Approximately 68–92% of the ORAC associated with raw kernels or their tortillas was due to bound compounds. Traditional and extruded tortillas lost 16.4–52.4% and 6.8–24.8%, respectively, of the total ORAC associated with raw grains. Results clearly indicate that the proposed lime-cooking extrusion strategy was instrumental in retaining higher levels of phytochemicals, particularly ferulic acid, and antioxidants in all tortillas.     

Phenolic Acids Profiles and Cellular Antioxidant Activity in Tortillas Produced from Mexican Maize Landrace Processed by Nixtamalization and Lime Extrusion Cooking

Phenolic acids profiles, chemical antioxidant activities (ABTS and ORAC), as well as cellular antioxidant activity (CAA) of tortilla of Mexican native maize landraces elaborated from nixtamalization and lime cooking extrusion processes were studied. Both cooking procedures decreased total phenolics, chemicals antioxidant activity when compared to raw grains. Extruded tortillas retained 79.6–83.5%, 74.1–77.6% and 79.8–80.5% of total phenolics, ABTS and ORAC values, respectively, compared to 47.8–49.8%, 41.3–42.3% and 43.7–44.4% assayed in traditional tortillas, respectively. Approximately 72.5–88.2% of ferulic acid in raw grains and their tortillas were in the bound form. Regarding of the CAA initially found in raw grains, the retained percentage for traditional and extruded tortillas ranged from 47.4 to 48.7% and 72.8 to 77.5%, respectively. These results suggest that Mexican maize landrace used in this study could be considered for the elaboration of nixtamalized and extruded food products with nutraceutical potential.     

Changes in the thermal and structural properties of maize starch during nixtamalization and tortilla-making processes as affected by grain hardness

The objective of this work was to evaluate the changes in the thermal and structural properties of maize starch during nixtamalization and the tortilla-making process and their relationship with grain hardness. Three maize types with varying hardness (hard, intermediate, soft) were processed by three nixtamalization processes (classic, traditional and ecological). Starch from the three maize types showed an A-type pattern and two endotherms corresponding to gelatinization and melting of the Type I amylose-lipid complexes. After cooking and steeping, in intermediate and soft grains the partial gelatinization and the annealing affected the starch properties and promoted the formation of amylose-lipid complexes. These effects were not observe in hard grains. The increase in melting enthalpy and the intensity of the peak 2θ∼20° from nixtamal to tortillas demonstrated the formation of amylose-lipid complexes. A third endotherm above 114 °C in some treatments of nixtamal and tortilla starch demonstrated the transformation of some amylose-lipid complexes in a most ordered structures (Type II complexes). The V-type polymorph structure found in native starch, nixtamal, and tortilla corresponds to a coexistence of Type I and Type II complexes. Formation of amylose-lipid complexes in tortillas had a partial effect on decreasing starch retrogradation (r = −0.47, P < 0.05).     

Antioxidant Capacity and Antimutagenic Activity of Anthocyanin and Carotenoid Extracts from Nixtamalized Pigmented Creole Maize Races (Zea mays L.)

Nixtamalization process is the first step to obtain maize based products, like tortillas; however, in both the traditional and commercial processes, white grain is generally preferred. Creole maize races, mainly pigmented varieties, have increasingly attention since these are rich in anthocyanins and carotenoids. The aim of this investigation was to evaluate the antioxidant and antimutagenic activity of rich anthocyanins and carotenoids extracts from creole maize races before (grain) and after (masa and tortilla) the nixtamalization process. Most anthocyanins and carotenoids were lost during nixtamalization. Before nixtamalization, blue and red genotypes contained either higher antioxidant capacity and anthocyanin contents (963?±?10.0 and 212.36?±?0.36 mg of cyanidin-3-glucoside eq/100 g, respectively) than the white and yellow genotypes. However, the highest carotenoid levels were displayed by red grains (1.01?±?0.07 to 1.14?±?0.08 μg of β-carotene eq/g extract). Anthocyanins losses were observed when the blue grains were processed into masa (83 %) and tortillas (64 %). Anthocyanins content correlated with antiradical activity (r?=?0.57) and with 2-aminoanthracene -induced mutagenicity inhibition on TA98 and TA100 (r?=??0.62 and r?=??0.44, respectively). For white grains, nixtamalization also reduced carotenoids (53 to 56 %), but not antioxidant activity and 2-Aa-induced mutagenicity. Throughout the nixtamalization process steps, all the extracts showed antimutagenic activity against 2-aminoanthracene—induced mutagenicity (23 to 90 %), displaying higher potential to inhibit base changes mutations than frameshift mutations in the genome of the tasted microorganism (TA100 and TA98, respectively). The results suggest that even though there were pigment losses, creole maize pigments show antioxidant and antimutagenic activities after nixtamalization process.     

Carotenoid composition and antioxidant activity of tortillas elaborated from pigmented maize landrace by traditional nixtamalization or lime cooking extrusion process

Mexican pigmented maize (Zea mays L.) landrace kernels have been scantily evaluated regarding potential as functional food. In this study, eight Mexican pigmented (yellow and red) maize accessions of Tuxpeño, Tabloncillo and Chapalote landraces collected in the northwestern region of Mexico were processed into tortilla to determinate carotenoid profiles, as well as their Oxygen Radical Absorbance Capacity for Lipophilic extract (ORAC-L). The total carotenoid content ranged from 3.66 to 5.56 mg LE/kg DW in the yellow maize and from 1.49 to 3.49 mg LE/kg DW in the red maize among all raw genotypes. Lutein and zeaxanthin were major carotenoids in all pigmented maize, accounting for ∼85% of total carotenoids. The traditional nixtamalization and lime-cooking extrusion process significantly (p < 0.05) decrease total carotenoid and ORAC-L assays when compared to raw kernels. Traditional tortillas retained among 72.0–87.6% and 65.1–78.8% of total carotenoids and ORAC-L levels respectively, compared to 68.8–79.5% and 60.3–75.5% assayed in extruded tortillas. Interestingly, traditional and extruded tortillas maintained more 72.7 and 60%, respectively; of the lutein concentration associated with raw grains. Our results suggest that yellow maize landrace could be considered for the elaboration of nixtamalized food products with nutraceutical potential.     

Production of nixtamalized flour and tortillas from amarantin transgenic maize lime-cooked in a thermoplastic extruder

The potential use of quality protein transgenic maize (genetically modified maize with the cDNA of amarantin) for preparation of flour and tortillas through an extrusion lime cooking process was investigated. Tortillas from extruded transgenic maize flour had similar physicochemical and sensory properties than those from the commercial brand MASECA™; however, the former had the highest (P < 0.05) protein content (12.91 vs 8.93%, db), essential amino acids content, calculated protein efficiency ratio (C-PER; 2.27 vs 0.90) and protein digestibility corrected amino acid score (PDCAAS; 55.54 vs 30.18%) and therefore they were nutritionally better. The use of transgenic maize for flour and tortilla preparation through an extrusion lime cooking process may have a positive impact on the nutritional status of people from countries where maize is the basic staple food. It also represents an alternative process to nixtamalization that requires little energy and water, it does not generate wastewater, and all components of the maize kernel are retained.     

Phase II-Inducing,Polyphenols Content and Antioxidant Capacity of Corn (<Emphasis Type="Italic">Zea mays</Emphasis> L.) from Phenotypes of White,Blue, Red and Purple Colors Processed into Masa and Tortillas

White, blue, red and purple corns (Zea mays L.) were lime-cooked to obtain masa for tortillas. The total phenolics and anthocyanins content, antioxidant activity expressed as total reducing power (TRP), peroxyl radical bleaching (PRAC), total antioxidant activity (TAA) and quinone reductase (QR) induction in the murine hepatoma (Hepa 1 c1c7 cell line) as a biological marker for phase II detoxification enzymes were investigated. Among the extracts prepared from raw corn varieties the highest concentration of total phenolics, anthocyanins, antioxidant index and induction of QR-inducing activity were found in the Veracruz 42 (Ver 42) genotype. The nixtamalization process (masa) reduced total phenolics, anthocyanins and antioxidant activities and the ability for QR induction when was compared to raw grain. Processing masa into tortillas also negatively affected total phenolics, anthocyanin concentration, antioxidant activities, and QR induction in the colored corn varieties. The blue variety and its corresponding masa and tortillas did not induce QR. Ver 42 genotype and their products (masa and tortilla) showed the greatest antioxidant activity and capacity to induce QR     

Effect of Lime and Wood Ash on the Nixtamalization of Maize and Tortilla Chemical and Nutritional Characteristics

The objective of the study was to obtain information on the chemical composition, functional properties, sensory quality and protein value of tortillas made from the nixtamalization of maize using either lime or wood ashes. The Ca, K, Mg, Fe, and Zn content of lime and wood ashes showed lime to be high in Ca content while wood ash contained more K and about 71% of the Ca content of lime. Both contained relatively high levels of Mg, Fe and Zn, but more so in the wood ashes. The level of reagent for nixtamalization was set at 0.8% of the maize weight. All other processing conditions were kept constant. The pH of the cooking solution was 12.0 for lime and 10.9 for wood ash. The moisture content of maize at 60 min of cooking was 45.8% for both treatments, however after 12 h of soaking, moisture level was 51.0% for the lime treatment and only 46.8% for the ash treatment. Solids (2.4%) in the lime cooking liquor were higher than in the wood ash liquor (1.0%). Chemical composition changes were similar between treatments in masa and tortilla; however, both masa and tortillas absorbed relatively high levels of all minerals including Fe and Zn from the wood ash treatment. The different treatment influenced functional properties particularly hardness and color. Tortilla characteristics were also similar. Protein quality of both alkali cooked products was lower than that of raw corn, more so the product from the wood ash treatment. Although some differences were observed in the sensory studies, human subjects did not dislike the wood ash made tortillas.     

Phytochemicals and Antioxidant Capacity of Tortillas Obtained after Lime-Cooking Extrusion Process of Whole Pigmented Mexican Maize

The lime-cooking extrusion represents an alternative technology for manufacturing pre-gelatinized flours for tortillas with the advantages of saving energy and generation of null effluents. The phytochemical profiles (total phenolics, anthocyanins) and antioxidant activity of four different types of whole pigmented Mexican maize [white (WM), yellow (YM), red (RM), blue maize (BM)] processed into tortillas were studied. The lime-cooking extrusion process caused a significant decrease (p?相似文献   

Evaluation of the Lime-Cooking and Tortilla Making Properties of Quality Protein Maize Hybrids Grown in Mexico

Eleven experimental and three commercial white quality protein maize (QPM) hybrids and two regular endosperm controls were planted at Celaya, Guanajuato, Mexico with the aim of comparing grain physical characteristics, protein quality, lime-cooking and tortilla making properties. All genotypes were planted under irrigation using a density of 80,000 plants/ha and fertilized with 250 kg N-60 P-60 K per hectare. When compared with the controls these QPM genotypes had lower test (77.4 vs. 76.5 kg/hL) and 1,000 kernel weights (327 vs. 307 g), softer endosperm texture (2.5 vs. 1.8 where 1 = soft, 2 intermediate and 3 hard endosperm), lower protein (10.0 vs. 8.0%), higher nixtamal water uptake after 30 min lime-cooking (50.0 vs. 53.1% moisture) and lower pericarp removal scores. The lower thousand-kernel weight and softer endosperm texture observed in the QPM genotypes lowered the optimum lime-cooking time as estimated with regression equations. Most QPM genotypes had higher amounts of lysine, tryptophan and albumins/globulins when compared with the controls. QPMs HEC 424973, HEC 774986 and HEC 734286 had the best grain traits for nixtamalization and therefore the best potential for industrial utilization. The commercial use of these QPM hybrids should benefit Mexicans who depend on tortillas as the main staple.     

Stability of anthocyanins of blue maize (Zea mays L.) after nixtamalization of seperated pericarp-germ tip cap and endosperm fractions

Most naturally occurring foods that are sources of anthocyanins are often processed under severe temperature, pressure, and pH conditions that may extensively alter the naturally occurring pigments with loss of their potential antioxidant properties. It is desirable that anthocyanins present in pigmented maize not be completely destroyed when producing processed products. In the present study, the effect of different concentrations of calcium hydroxide used in the nixtamalization after fractionation process on the stability of the pigments found in blue maize was evaluated. The anthocyanin profile was analyzed using HPLC. The total anthocyanin content as well as that of acyl-type anthocyanins decreased during the cooking process and as the concentrations of calcium hydroxide used increased (P<0.001). More anthocyanin was retained in the nixtamalization after fractionation process with 0.5% calcium hydroxide than in the traditional nixtamalization process. In maize cooked and nixtamalized with up to 1.5% calcium hydroxide, only 16.1% of the acyl-type anthocyanin remained, compared to between 32 and 38% in the original uncooked maize. Conversely, the cyanidin and pelargonidin anthocyanin content increased.     

Changes in Textural,Pasting and Thermal Properties of Wheat Buns and Tortillas During Storage

The texture, pasting and thermal properties of two common baked products made from wheat flour, buns and tortillas, were characterised periodically over 8 days of storage. Firmness of buns and tortillas increased throughout storage as measured using a texture analyser. Pasting viscosities of crumb-water slurries were measured with a Rapid Visco Analyser. Pasting viscosities at 74 °C, 95 °C of fresh products (one min after baking) were significantly lower than their respective dough pasting viscosities. No particular trend was observed in the pasting properties of bun and tortilla samples upon further storage up to 8 days. Amylose solubility decreased significantly immediately after baking in both buns and tortillas and continued to decrease throughout the storage period. Thermal analysis with a differential scanning calorimeter detected amylopectin recrystallisation almost immediately after baking (1 min) in tortillas, whereas amylopectin recrystallisation in buns was evident only after storage for 1 day. Amylopectin recrystallisation in tortillas continued to increase during storage. Overall, the harsher processing of buns, i.e. higher temperature, longer time and higher moisture environment, resulted in greater dispersion of amylose and amylopectin, and retrogradation of amylose in buns than in tortillas. Further, amylopectin crystallisation by itself did not contribute to staling, because more amylopectin crystallisation was observed in tortillas than in buns, even though the shelf life of tortillas is longer than buns.     

Nixtamalized Flour From Quality Protein Maize (<Emphasis Type="Italic">Zea mays</Emphasis> L). Optimization of Alkaline Processing

Quality of maize proteins is poor, they are deficient in the essential amino acids lysine and tryptophan. Recently, in México were successfully developed nutritionally improved 26 new hybrids and cultivars called quality protein maize (QPM) which contain greater amounts of lysine and tryptophan. Alkaline cooking of maize with lime (nixtamalization) is the first step for producing several maize products (masa, tortillas, flours, snacks). Processors adjust nixtamalization variables based on experience. The objective of this work was to determine the best combination of nixtamalization process variables for producing nixtamalized maize flour (NMF) from QPM V-537 variety. Nixtamalization conditions were selected from factorial combinations of process variables: nixtamalization time (NT, 20–85 min), lime concentration (LC, 3.3–6.7 g Ca(OH)₂/l, in distilled water), and steep time (ST, 8–16 hours). Nixtamalization temperature and ratio of grain to cooking medium were 85 °C and 1:3 (w/v), respectively. At the end of each cooking treatment the steeping started for the required time. Steeping was finished by draining the cooking liquor (nejayote). Nixtamal (alkaline-cooked maize kernels) was washed with running tap water. Wet nixtamal was dried (24 hours, 55 °C) and milled to pass through 80-US mesh screen to obtain NMF. Response surface methodology (RSM) was applied as optimization technique, over four response variables: {In vitro} protein digestibility (PD), total color difference ( E), water absorption index (WAI), and pH. Predictive models for response variables were developed as a function of process variables. Conventional graphical method was applied to obtain maximum PD, WAI and minimum E, pH. Contour plots of each of the response variables were utilized applying superposition surface methodology, to obtain three contour plots for observation and selection of best combination of NT (31 min), LC (5.4 g Ca(OH)₂/l), and ST (8.1 hours) for producing optimized NMF from QPM.     

Changes in the Solubility of Corn Proteins through Interaction with the Arabinoxylans in Extruded Nixtamalized Corn Flour Treated with Xylanase

The extrusion process allows the production of nixtamalized corn flour rich in arabinoxylans, which help to prevent cardiovascular and intestinal diseases. During extrusion, physiochemical properties of nixtamalized corn flour are negatively modified. The use of enzymes such as xylanase in order to obtain nixtamalized corn flour using extrusion has been studied as an alternative to reduce these changes in corn flour tortilla. The aim of this research was to evaluate changes in protein solubility of extruded nixtamalized corn flour with and without different concentrations of xylanase enzyme (0.05, 0.075, and 0.1 %, w/w). Soluble proteins of each corn flour were extracted and analyzed by SE-HPLC, while insoluble proteins were determined by the combustion method. In addition, each corn flour was analyzed by scanning electron microscopy (SEM). Results showed that the extruded nixtamalized corn flour, with and without xylanase, increased the protein solubility, and this effect was lower in extruded nixtamalized corn flour with xylanase. Insoluble protein diminished in corn flours either with or without xylanase enzyme. The addition of xylanase reduces the effect that the extrusion process has on the solubility proteins of extruded nixtamalized corn flour.     

Physicochemical, Rheological and Structural Characteristics of Starch in Maize Tortillas

Fresh and stored maize (white and blue) tortillas were evaluated for physicochemical, rheological and structural characteristics assessed by calorimetry, x-ray diffraction, Fourier transform infrared (FTIR) spectroscopy, dynamic viscoelastic tests, and high-performance size-exclusion chromatography. Two endotherms were found in studies of fresh and stored tortillas. The low temperature endotherm (50–56 °C) was due to reorganized (retrograded) amylopectin, while the high temperature endotherm (105–123 °C) was attributed to retrograded amylose. The enthalpy value for the lower temperature transition was minor than that of the high temperature transition. Fresh tortillas showed an amorphous starch arrangement by x-ray diffraction study. Stored samples showed the presence of peaks at 2θ = 17o and 23o, indicating re-crystallization of starch components. FTIR results confirmed the development of higher levels of starch crystals during storage. Differences in the viscoelastic parameters were also observed between fresh and stored samples. At the longest storage times, white tortillas were more rigid than blue tortillas. Molar mass values for starch increased for both white and blue tortillas as storage time progressed, though relatively higher values were obtained for white tortillas. More starch reorganization occurred in white tortillas, in accordance to calorimetric, x-ray diffraction, FTIR and rheological results. These results corroborate that changes occurring in tortillas during storage are related to reorganization of starch components, and the maize variety more than the color plays an important role.     

Rheological and thermal properties of masa as related to changes in corn protein during nixtamalization

Traditional nixtamalization process produces a masa (dough) with appropriate cohesiveness and adhesiveness. Masa is considered as a network of solubilized starch polymers with dispersed, uncooked and swollen starch granules, cell fragments, proteins and lipids. In this work, the influence of proteins on the masa viscoelastic behavior was studied in corn kernels under different nixtamalization conditions. Scanning electron microscopy, SDS-PAGE, differential scanning calorimetry and rheological analysis were used to characterize the corn samples. The micrographs showed that the nixtamalization modified the shape of the starch granules and protein bodies, but no changes in appearance were observed when protein was removed. SDS-PAGE showed that corn proteins polymerized during cooking. Lime promoted both calcium–protein and protein–calcium–protein interactions mainly by calcium bridges, which were difficult to disrupt and increased the protein thermo-resistance. In the absence of lime, corn proteins polymerized mainly by disulfide bond cross-linking. Thermal analysis (DSC) indicated that the gelatinization temperature increased in lime-treated samples compared to control samples. Rheological studies showed that the corn protein exhibited greater influence on gel strength by enhancing the elastic character of the samples (G′). These results suggested that polymerized corn proteins stabilized the gel structure, which in consequence influenced the viscoelastic behavior of masa.     

The effect of different nixtamalisation processes on some physicochemical properties,nutritional composition and glycemic index

The objective was to evaluate corn tortillas made from three nixtamalisation processes including Traditional with lime (TNP), Classic with ashes (CNP) and Ecological with Ca salts (ENP), and their effect on mineral content (Ca, Fe, K, and Mg), chemical composition, resistant starch (RS), and glycemic index (GI). ENP with calcium propionate and carbonate had higher fat values than tortillas from CNP. EPN and CNP presented the higher dietary fibre, explained by the highest pericarp retention. In TNP the pericarp and external layers were lost during the cooking, steeping and washing steps and had lower crude fiber. The amount of RS increased in nixtamal and tortillas independently of nixtmalisation processes. Annealing of starch was shown by the increase of onset, peak and final gelatinisation temperatures in nixtamalised products compared with untreated maize. Gelatinisation was higher for calcium propionate ENP and 1% ash CNP. Native maize changed from A-type to V-type pattern in nixtamalised products denoting the formation of amylose-lipid complexes. Overall, nixtamalisation processes and salts used increased RS. The GI was affected by chemical composition in tortillas and amount of RS. Tortillas made from ENP Ca propionate and ENP 1% ash CNP can be classified as low GI foods.     

Effect of nixtamalization on morphological and rheological characteristics of maize starch

Nixtamalization of maize grain is an ancient process that until now is used for tortilla production. This thermal-alkaline process produces important changes in morphology and rheological characteristics of starch that is the major component of maize. The aim of this study was to evaluate changes in the morphological and rheological properties of starch brought by nixtamalization of maize using image analysis and dynamic rheometry, respectively. Nixtamalized maize starch (NS) presented granule sizes higher than starch isolated from raw maize (S) due to the partial swelling produced in the nixtamalization process. In dynamic tests during the retrogradation kinetics, an inverse effect of the temperature was observed in the re-arrangement of starch components. NS was affected due to the thermal-alkaline process presenting an annealing that provoked a reduction in its ability to develop gels. This information is important during the processing of nixtamalized maize to masa and tortilla production.