Scanning electronmicroscopy studies of limed corn kernels for tortilla making

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Abstract
Summary: Scanning elecronmicroscopy (SEM) was used to study changes in corn kernel structure during the lime treatment of the tortilla making process. The outside surface of the alkali‐treated kernels (nixtamal) showed substantial structural alteration, which facilitate its separation.The aleurone and some pericarp layers are retained in nixtamal. Most of the germ remains attached to the starchy endosperm, and greatly contributes to the nutritional quality of the product.The cell walls of the horny and floury endosperm appeared noticeably affected in the preparation of nixtamal. The functional and nutritional properties acquired by nixtamal might be related to the structural modification as shown by SEM.