Description
A traditional Mayan corn‑based beverage thickened by starch gelatinization and flavored with spices.
Technical
During simmering, corn masa harina undergoes gelatinization as water penetrates the granules, swelling and releasing amylose, while proteins denature, contributing to viscosity. Concurrently, Maillard reactions between reducing sugars and amino acids generate melanoidins that impart subtle caramel notes. Controlled stirring prevents lump formation and ensures uniform texture, while late addition of aromatics preserves volatile compounds.
Science
Primary Reaction
Starch gelatinization coupled with Maillard browning
Sensory Profile
Aroma ()
warmsweetcinnamonvanillachocolatetoasted cornspicednuttyearthycaramelized