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Journals / Akademik Gıda / 2026 / Cilt: 16 Sayı: 2

Effect of Alkaline Cooking (Nixtamalization) on Main Corn Components

Başlıca Mısır Bileşenleri Üzerine Alkali Pişirmenin (Nikstamalizasyon) Etkileri

Mustafa Şamil Argun0000-0001-8209-3164
Pages
231–240
Publication Date
2018-08-05
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

In this study, the effect of alkaline cooking on major parts of corn such as pericarp, starch, protein and fat is reviewed.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Alkaline cooking is a process including cooking of corn grains with the addition of calcium hydroxide, a period of steeping in cooking water (nejayote), and then washing.
📊
Key Findings & Data:This process, which is a very old process, was first developed in Mesoamerica, the homeland of corn, and is known as “Nixtamalization”.
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Conclusion & Impact:In this study, the effect of alkaline cooking on major parts of corn such as pericarp, starch, protein and fat is reviewed.
🔬Design:Review & Systematic Survey
📍Scope:Comprehensive Sample
⚙️Variables:Mısır · Alkali pişirme · Nikstamalizasyon

Abstract

Alkaline cooking is a process including cooking of corn grains with the addition of calcium hydroxide, a period of steeping in cooking water (nejayote), and then washing. This process, which is a very old process, was first developed in Mesoamerica, the homeland of corn, and is known as “Nixtamalization”. In alkaline cooked corn, peeling of skin is easier, protein and starch are modified, rheological and thermal properties change. Since corn can be consumed by celiac (gluten enteropathy) patients, this practice is an important step in the preparation of corn-based foods because it provides the convenience of corn skin peeling and effects corn components. In this study, the effect of alkaline cooking on major parts of corn such as pericarp, starch, protein and fat is reviewed.

Özet

Alkali pişirme, mısır danelerinin kalsiyum hidroksit ilavesiyle pişirilmesi, pişirme suyu (nejayote) içinde bir müddet dinlendirilmesi ve daha sonra da yıkanmasını içeren bir işlemdir. Çok eski bir proses olan bu işlem ilk defa mısırın anavatanı olan Orta Amerika’da geliştirilmiş ve “Nikstamalizasyon” olarak bilinmektedir. Alkali pişirmeye tabi tutulmuş mısırlarda kabuk soyulması kolaylaşır, protein ve nişasta modifiye olur, reolojik ve termal özellikler değişir. Mısır, çölyak (gluten enteropatisi) hastaları tarafından da tüketilebildiği için bu uygulama mısırın kabuğunun soyulmasında sağladığı kolaylık ve bileşenleri üzerine söz konusu etkilerinden dolayı mısırdan üretilen gıdaların hazırlanmasında önemli bir aşamadır. Bu çalışmada alkali pişirmenin mısırın başlıca kısımları olan perikarp, nişasta, protein ve yağların üzerine etkileri derlenmiştir.

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Cite This Article

Argun, M. Ş. (2018). Effect of Alkaline Cooking (Nixtamalization) on Main Corn Components. Akademik Gıda, Cilt: 16 Sayı: 2, 231–240. https://doi.org/10.24323/akademik-gida.449869

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