... phenolics (81% and 57%, respectively) and flavonoids (84% and 76%, respectively). Additionally, in comparison to the control samples, IVD increased antioxidant capacity. The proliferation of bacteria (L. acidophilus) and the production of short-chain fatty acids (SCFAs), including propionate...

...Ruby-Alejandra Villamil; Natalia Escobar; Laura Natalia Romero; Ribka Huesa; Anny Valentina Plazas; Carina Gutiérrez; Gloria Elizabeth Robelto Purpose This paper aims to study the use of pumpkin pulp and its by-products in food formulation. Pumpkins are important and useful in the food industry...