ABSTRACT
The fundamental necessity of food is to sustain life. It is an important source of essential nutrients and health-benecial components that are crucial for a healthy life. However, most of the food undergoes some form of processing prior to consumption. The processing of food generally implies the transformation of the perishable raw food to value-added products. It imparts benets such as the destruction of surface microora and inactivation of deleterious enzymes such as peroxidase, leading to a greater shelf life of the food. It also enhances color and texture while maintaining quality of products and making them edible. However, it also has an inevitable impact on nutritional quality attributes, such as increase or decrease in certain vitamins, bioactive metabolites, etc.
