Description
A traditional Andean dish that blends gelatinized corn kernels with quince jam, relying on precise thermal control for starch gelatinization and pectin gelation.
Technical
Nixtamalization of corn in a calcium hydroxide solution de‑esterifies hemicellulose, reduces phytic acid, and improves niacin bioavailability, while the high‑sugar quince paste undergoes pectin gelation at 95 °C. The starch retrogrades slowly at serving temperature (~60 °C), stabilizing the texture, and the pH of 2.5‑3.5 is essential for optimal pectin network formation.
Science
Primary Reaction
Starch gelatinization and pectin gelation
Sensory Profile
Aroma ()
sweetfruitycerealwarmtoastyearthycaramelizedspiced