enzymatic nixtamalization: an improved corn masa flour
TRANSCRIPT
University of Nebraska - LincolnDigitalCommons@University of Nebraska - LincolnFood Science & Technology Department Records--Public Access Food Science & Technology Department Records
12-2000
Enzymatic Nixtamalization: An Improved CornMasa Flour Production ProcessDeepak SahaiUniversity of Nebraska - Lincoln
David S. JacksonUniversity of Nebraska-Lincoln, [email protected]
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Sahai, Deepak and Jackson, David S., "Enzymatic Nixtamalization: An Improved Corn Masa Flour Production Process" (2000). FoodScience & Technology Department Records--Public Access. 1.http://digitalcommons.unl.edu/foodscirecordspublic/1
Deepak Sahai, Ph.D.Dr. Sahai is a Research As-
sistant Professor in the Depart-ment of Food Science & Tech-nology, University of Nebraska- Lincoln. This research hasbeen funded by the NationalScience Foundation and the En-vironmental Protection Agency (NSF/EPA) fordeveloping environmental friendly nixtamaliza-tion technology.Contact: 251 Food Industry Building,
University of Nebraska-Lincoln,Lincoln, NE 68583-0919
Phone: (402) 473-2954E-Mail: [email protected]
David S. Jackson, Ph.D.
Dr. Jackson, Associate Profes-sor, Department of Food Sci-ence & Technology, Universityof Nebraska-Lincoln has con-ducted extensive research in thearea of corn nixtamalization.He has authored several re-
search publications in the area of corn quality andprocessing.Contact: 256 Food Industry Building,
University of Nebraska-Lincoln,Lincoln, NE 68583-0919
Phone: (402) 473-2954E-Mail: [email protected]
About the InventorsAbout the InventorsAbout the InventorsAbout the Inventors
EnzymaticNixtamalization:An Improved CornMasa FlourProduction Process
Process Developedby
Deepak Sahai & D. S. JacksonDepartment of Food Science & Technology
Dr. D
avid S. Jackson256 Food Industry B
uildingD
ept of Food Science & Technology
University of N
ebraska - Lincoln,Lincoln, N
E 68583-0919
[December 2000]
♦ Enzymatic nixtamalization eliminates theessential step of cooking whole kernel cornin a solution of lime; there are no alkalinewaste streams (nejayote).
♦ The amount of corn solids lost is signifi-cantly lower, providing higher masa yields.
♦ Conserves water and energy, hot cookingliquid can be recycled.
♦ Requires significantly lower quantities oflime, as it is neede only to achieve analkaline pH.
♦ Cooking and steeping can be completed inonly 3-4 hours.
♦ Hard and soft hybrids, stress-cracked orbroken kernels can all be used without ad-versely influencing corn solids loss.
♦ Superior product quality - extra white masaflour with near neutral pH.
♦ Economically viable - increased productyields alone compensates for enzyme costs.Minimum waste treatment and disposalcosts.
Contact InformationContact InformationContact InformationContact InformationWalter V. O'FarrellMarketing/Technology Transfer AssociateE-205 Beadle CenterLincoln, NE 68588-0669Phone: (402) 472-3245, Fax: (402) 472-0398E-mail: [email protected]
A major concern during commercial masa orinstant masa flour production is the proper dis-posal of the excess wastewater generated from thenixtamalization process.
N i x t a m a l i z a t i o ncauses partitioning ofcorn solids between nix-tamal and waste water. Ithas been estimated thatcorn solids loss duringnixtamalization varies between 5-14% dependingon corn type & quality. Nejayote waste is highlyalkaline, with high chemical and biological oxy-gen demands (BOD & COD) and is considered anenvironmental pollutant. A typical corn nixtamal-ization facility processing 200 US tons of cornevery day, uses over 50 gallons of water perminute and generates nearly the equivalentamount of alkaline wastewater in 24 hours.
For production ofinstant masa flour,whole kernel corn iscooked in water with-out any lime in a nix-tamalization tank.The hot cook watercan be reused for sub-
sequent cooks. The cooked corn is then steeped(digested) with a small amount of lime in a 0.05%solution of an enzyme at 50-60°C.
On steeping the pH gradually starts decreasingto become mildly acidic. After steeping for 3-4hours, the corn is removed and ground to coarseparticles in a stone masa grinder. Corn solids lossis usually under 2%. Ground corn is dehydratedand milled into masa flour.
Powdered lime, CMC or other gums, flavoringsetc. can be blended to improve flavor and texturecharacteristics.
E n z y m a t i cnixtamalizationoffers an eco-nomical and anenvironmentallyfriendly alternative to alkaline corn processing.
An improved enzymatic nixtamalization pro-cess from whole kernel corn has been developedto produce instant masa flour. The enzymaticprocess eliminates cooking of corn in an alkalinelime solution, so there is no nejayote generation.Enzyme masa flour has characteristics similar tocommercially available instant masa flour and canbe used to produce masa food products usingtypical food processing equipment.
Advantages of EnzymaticAdvantages of EnzymaticAdvantages of EnzymaticAdvantages of EnzymaticNixtamalizationNixtamalizationNixtamalizationNixtamalization
Why Enzymatic Nixtamalization ?Why Enzymatic Nixtamalization ?Why Enzymatic Nixtamalization ?Why Enzymatic Nixtamalization ?
Enzymatic Nixtamalization Technology:Enzymatic Nixtamalization Technology:Enzymatic Nixtamalization Technology:Enzymatic Nixtamalization Technology:
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