Table 3. Mass fraction and bioaccessibility of bioactive compounds in bread enriched with pumpkin pulp.

w(pulp) %	w/(mg/g)
	Total phenolic content				Total flavonoid content				Total peptide content
	BE	DE	ACB		BE	DE	ACB		BE	DE	ACB
0	(6.3±0.9)a	(19.3±2.0)a	3.06		(2.8±0.1)a	(7.1±1.0)a	2.57		(1.35±0.03)a	(16.2±2.2)a	12.00
5	(6.1±0.7)a	(23.5±3.2)b	3.88		(2.6±0.2)a	(10.9±0.8)b	4.10		(1.85±0.08)b	(26.1±2.3)b	14.11
10	(7.3±1.0)b	(29.7±3.1)c	4.05		(3.9±0.2)b	(19.0±1.2)c	4.90		(2.20±0.05)c	(27.0±2.2)b	12.27
15	(6.8±0.8)b	(27.9±2.1)d	2.63		(1.91±0.08)c	(12.6±0.6)d	6.58		(2.60±0.05)c	(30.6±2.0)c	11.77
20	(7.2±0.9)b	(23.3±2.0)b	3.23		(1.96±0.09)c	(11.1±1.0)e	5.69		(6.20±0.07)d	(31.5±1.9)c	5.08

Mean values with different letter superscript within the same column are significantly different (p<0.05)
BE=buffer extracts, DE=extracts after digestion in vitro, ACB=active compound bioaccessibility index