Water sorption isotherm of basbusa, a traditional Arabian confectionary was studied over a selected temperature range (20-50 degreesC). Various conventional models were tested to fit the experimental equilibrium moisture content data and it was found that the Dubinin-Astakhov model described adequately the moisture adsorption behavior of basbusa. The model included both temperature and water activity. Isosteric heat of sorption was found to be 3-119 kJ/mol for moisture contents range between 25 and 5%, respectively. (C) 2003 Elsevier Ltd. All rights reserved.