With increase in scientific evidences and knowledge,consumers
are now seeking delicious, convenient,nutritiou s and safe food
products having natural taste and freshness.It is well established
that traditional thermal techniques can extend the shelf life of food
products and ensure their safety,but they cause loss in nutritional
and physicochemi cal parameters [3]. In order to overcome the
problems, there is adire need to introduce innovative and novel
technologie s that can successfu lly be used to extend shelf life,en-
sure safety, improve quality and consumer perception without any
adverse effect and damage to the nutrients.Sonication is such an
innovative and non-therm al technique which can achieve the goal
with confidence.It not only avoids losses from the product but also
improves the ultimate nutritional quality of product and reduces