Effect of Papaya (Carica papaya L.) Fortification on the Physico-Chemical Properties, Sensory Attributes, and Nutritional Quality of Cantaloupe Jam (Cucumis melo L.)

This study aimed to evaluate the effect of papaya fortification on the physicochemical and organoleptic characteristics of cantaloupe (Cucumis melo var.) jam at different formulation ratios. The research applied a Completely Randomized Design (CRD) with six treatments: 100% cantaloupe fruit (control), 500:500, 550:450, 600:400, 650:350, and 700:300 (cantaloupe:papaya, g). Jam was prepared through standard heating and gel formation using sugar as a sweetener. Parameters observed included vitamin C content, color attributes (L*, a*, b*), and sensory properties (color, aroma, taste, and texture). Data were analyzed using (ANOVA) followed by the LSD test at a 5% significance level. The results indicated that papaya addition significantly affected vitamin C content and all organoleptic parameters. The highest vitamin C value was found in the 500:500 formulation, suggesting optimal nutrient retention at balanced fruit proportions. Increasing papaya proportion enhanced redness (a*) and yellowness (b*) due to carotenoid contribution, although lightness (L*) decreased. Sensory evaluation showed that the 700:300 ratio achieved the highest scores for color (122.30), aroma (115.67), taste (123.33), and texture (118.33), significantly outperforming the control. Papaya fortification improves both nutritional and sensory quality of Cantaloupe jam, with the 700:300 ratio identified as the most preferred formulation.