Dry matter loss during nixtamalization of a white corn hybrid: Impact of processing parameters

Nixtamalization is the primary step in the production of products such as c orn chips, tortilla chips, tacos, and corn tortillas. The process involves cooking and steeping of corn in lime and excess water to produce nixtamal. Commercial nixtamalization results in 5-14% corn solids loss in the liquid generated during cooking-steeping and washing. Loss of corn solids not only causes economic loss to corn processors but also creates costly waste and wastewater disposal problems. Empirical results show that,besides corn kern el characteristics, processing parameters are critical variables influencin g corn solids loss and effluent pH during nixtamalization. This work was de signed to systematically study the impact of processing parameters on corn dry matter loss and effluent pH generated during nixtamalization by using r esponse surface methodology. Corn cooking temperature and lime concentratio n were more critical factors influencing corn solid loss than were cooking and steeping time. In the ranges studied, total dry matter loss increased o nly up to approximate to 8 hr of steeping and then leveled off. By optimizi ng the nixtamalization protocol, effluent dry matter loss can be minimized.