Pumpkin (Cucurbita moschata Duchesne ex Poiret) Was evaluated as a matrix to supply iron (Fe(2+)) absorption in a hurdle processed product Which combined water activity (a(w)) and pH depression as well as an antimicrobial addition. L-(+)-Ascorbic acid was added to the formulated system for Fe(2+) and p-carotene stability: though it Suffered an important degradation after 23 days of storage. There was a nonsignificant difference in firmness and in rate constants of color degradation between pumpkin cylinders containing iron and those without its addition. Sensorial evaluation showed that the presence of iron did not impair acceptability and produced no taste differences. All iron present was biologically available according to the results obtained from in vitro digestion with pepsin and pancreatin and biliary salts. Consequently, pumpkin mesocarp tissue is a good fiber-rich food matrix for iron support and a promising raw material for future functional food product developments. (c) 2008 Elsevier Ltd. All rights reserved.