Jelly candies are circulating among many people and children which 
do not have nutritional value and contains synthetic dyes that are very 
harmful to the consumer body especially gummy jelly candy is highly 
favored by all circles. The idea of adding natural plant extracts which 
have good nutritional value into candy product have been developed.
Five gummy jelly candies were made by adding natural plant extracts 
such as Lemon, peppermint, Tamarind, Red Roselle and date fruits 
with chocolate. The results showed that moisture content ranged from 15.119 to 
20,001&,total soluble solids ranged from 60 to 61%, protein ranged 
from 10.809 to 19.949%, total sugars ranged from 54 to 58%, color at 
420 nm ranged from 0.119 to 0.924, the result obtained that (T1) had 
the high content of total phenolic compounds (26.094 mg/g GAE) 
while (T2) had the lowest value (13.199 mg/g GAE) , meanwhile the 
values content of (T5), (T3), and (T4) were 18.147 , 17.892 and 
15.926 mg/g GAE respectively. The antioxidant activity of gummy 
jelly candy ranged from 71.837 to 46.865 % respectively. 
For the texture profile analysis (TPA) added date fruit juice and 
chocolate had the high value of all the parameters of TPA compared to 
the others treatments, while storage for three and six months led to 
increment and decrement in all the TPA of all gummy jelly candies 
treatments. Regarding sensory evaluation, no significant differences 
were found among the five jelly candies studied for most of the 
parameters, except treatment (T5) which a significant difference was 
observed in texture between it and the others at zero time these 
resultsconfirmed by the TPA analysis. Thedescription of the overall 
palatability by the panelists ranged between much palatable and 
palatable for all the products.Finally, it could be concluded through 
this study that it was, successful to produce gummy jelly candieswith 
adding natural plant extracts and offers a perfect candies forconsumers
and children's which concerned about a healthy sweets