Studies on effect of method of syruping (cold and hot) and drying (she
d, sun, solar cabinet and tray) on organoleptic properties and chemica
l composition of ber (variety : 'Umran') candy were conducted. The res
ults showed that the method of syruping had significantly affected the
quality of ber candy. The overall acceptability of cold syruping cand
y (8.2) was higher than the hot syruping candy (6.7). The candy dried
by solar cabinet dryer gave a better quality product.