Development and Consumer Acceptance of Low-Sugar Gummy Candies Naturally Colored with Sorghum Leaf Polyphenols.

Rising rates of obesity and diabetes have increased demand for sugar-free products, while consumers also seek natural colorants and foods offering functional health benefits. Sorghum leaves, an underutilized part of the plant, contain health-promoting polyphenolic compounds with bioactive and coloring properties. Incorporating sorghum leaf-derived polyphenols into foods may meet both producer and consumer interest in natural colorants and value-added ingredients. This study aimed to incorporate sorghum leaf polyphenol extracts into sugar-free gelatin candies. Four formulations were produced: artificial-low color, natural-low color, artificial-high color, and natural-high color candies. Instrumental texture was evaluated using firmness and springiness measurements. Water activity was recorded using a water activity meter. Color was assessed with a colorimeter. Total phenolic content (TPC) was measured using the Folin-Ciocalteu assay. Consumers' (N = 105) acceptance of sensory properties was evaluated using 9-point hedonic scales, and purchase intent was measured before and after colorant source and sweetener informational messaging. Natural colorant formulations had significantly higher water activity than artificially colored candies. Instrumental firmness and springiness differed significantly (p < 0.05) across formulations. However, these differences did not significantly (p > 0.05) impact consumer texture preference. TPC increased with higher levels of sorghum leaf extract but did not increase bitterness ratings. After receiving educational information about the colorant sources, purchase intent for the naturally colored formulations significantly (p < 0.05) increased, exceeding that of artificially colored candies. These findings demonstrate that sorghum leaf polyphenols can be successfully incorporated into sugar-free gummy candies and are well accepted by consumers as a natural colorant. This work supports sorghum as a value-added food ingredient, creating new market opportunities for US sorghum farmers.