The effects of ultrasound during maize nixtamalization at different temperatures on the properties of nixtamal, masa and tortilla were evaluated. White maize was nixtamalized at 85 and 95 °C, with and without ultrasound (843 W·m^-2). Pericarp removal, the water and calcium absorption kinetics, and the apparent diffusion coefficients (D_A) from Fick's second law, the thermal and structural properties of the nixtamalized flours and the texture of the masa and tortillas were determined. The ultrasound and temperature affected significantly the water and calcium absorptions kinetics, showing linear and asymptotic tendencies during cooking and steeping, respectively. These were described adequately by Fick's model, and the ultrasound significantly increased the D_A of water (2.54-3.93 x 10^-10 m²· s^-1). Over 80% of the pericarp was removed during cooking. The gelatinization enthalpy showed a decrease at 95 °C. Microscopy images showed spherical and polygonal granules at 85 °C, and a shape loss with increasing diameter by ultrasound effect (95 °C). Nixtamalization assisted by ultrasound reduced the processing time compared with traditional or industrial process.