Nixtamalization is an ancient method of processing corn that removes its husk or skin, improving nutritional value and protein quality. The objective of this study was to compare the physicochemical, rheological and morphological characteristics of corn flour without and nixtamalized, products such as dough and tortillas from the traditional nixtamalization process (TNP) and the extrusion nixtamalization process (ENP) and their relationship with starch. To compare the effects of the traditional nixtamalization and extrusion processes on the same variety of corn, samples of ground corn, nixtamalized flour, dough and tortillas were obtained. The extrusion process produced corn flour with smaller particle sizes (particle size index, PSI = 51) than the flour produced by the traditional nixtamalization process (PSI = 44). The PNT mass showed higher values of elastic modulus (G') and viscosity (G") than the ENP mass. Furthermore, in a temperature scan test, the PNT mass showed a peak at G' and G", while the ENP mass did not show these peaks. The tortillas produced by ENP obtained higher contents of resistant starch and firmness and rolling capacity comparable to those of TNP, but lower quality parameter values. Comparison of the physicochemical properties of the products produced by the two methods shows the quality of recording starch damage during milling and extrusion methods to produce higher quality tortillas. For the first time, the measurement of the viscoelastic parameters G' and G" in temperature sweep mode is proposed to monitor changes in the degree of starch damage