Physicochemical and Antioxidant Properties of Composite Jam Produced from Canary Melon ( Cucumis melo ) and Pineapple ( Ananas comosus )

Despite the nutritional and bioactive potential‚ the underutilized tropical fruits have not been widely used for functional food production․ The objective of the present study was to produce a composite jam from canary melon (Cucumis melo) and pineapple (Ananas comosus)‚ evaluate the effects of different fruit ratios on its physicochemical‚ antioxidant‚ and microbial characteristics‚ and optimize the product․ One-way analysis of variance and Pearson correlation analysis were performed․ As canary melon content increased‚ moisture content (35․26 to 46․04%)‚ pH (3․64 to 4․25)‚ and antioxidant content (total phenolic content) (117․63 to 134․70 mg GAE/100 g) were considerably increased‚ while soluble solids content (68․01 to 55․02 °Brix)‚ TA (0․184 to 0․125%)‚ and vitamin C content (5․29 to 1․01 mg/100 g) significantly decreased․ Total phenolic content recorded was between 117․63 and 134․70 mg GAE/100 g․ The 60% canary melon formulation was observed to have the best quality‚ antioxidant‚ sensory‚ and microbial stability․