Description
Humitas are traditional Andean corn tamales steamed to gelatinize corn starch.
Technical
The process relies on the gelatinization of corn starch at 100 °C, which transforms the high‑moisture masa into a cohesive dough that holds the filling. Lime addition raises the pH to ~9, breaking down hemicellulose and improving elasticity, while fermentation lowers the pH to ~5.5, enhancing flavor and slightly reducing the gelatinization temperature. Over‑steaming beyond 60 min causes retrogradation, producing a firm, dry texture.
Science
Primary Reaction
Starch gelatinization and retrogradation in corn masa during steaming
Sensory Profile
Aroma ()
sweet cornleafybutterywarmearthytoasted maizeherbalslightly fermented