Potencial de la ahuyama (Cucurbita maxima) como agente de enriquecimiento en vitamina C para productos lácteos fermentados

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Abstract
Aligned with the goals of regional agro-industrial development and the pursuit of functional food matrices, this study evaluated Cucurbita maxima (Maruyama) as a natural source of vitamin C enrichment in fermented yogurt production. The formulation was developed at the Universidad Popular del Cesar (Aguachica campus), using three treatments with varying sugar (4–5 porciento) and pumpkin pulp content (6–10 porciento), added as jam, and compared to a commercial reference product.