Physicochemical and Rheological Changes of Starch in Nixtamalization Processes: Extrusion as an Alternative to Produce Corn Flour

Corn tortilla is a food consumed mainly in México and Central America. It provides 50% of total calories ingestion and is a good source of fiber. Tortilla is produced by the nixtamalization process using corn, water and lime. It has been produced by alternative processes as extrusion, reducing cooking liquor, and increasing dietary fiber. The aim of this book chapter is to describe the changes in corn starch by different nixtamalization processes, also are presented the advantages and disadvantages of both processes, encouraging some aspects of producing corn flour by extrusion. The extrusion is a technology that is dependent of process variables and is reflected on quality of end product. Several factors are involved, as feed moisture and temperature, and they have a direct impact on corn starch physicochemical, textural, and rheological properties