Abstract:
Classical methods for assessing the quality of food grains are still in vogue, however, these methods are either destructive or time-consuming which demands an alternative. Spectroscopic techniques such as Fourier transform-infrared (FT-IR), Near-infrared (NIR) and Raman spectroscopic techniques are intensively researched in evaluating their efficiency for determining the end-quality of grains and grain-based products. The present review focuses on the working principle of these techniques and their recent applications in the grain industry, including authentication and quality discrimination, adulterant and contaminant determination, process optimization, and production monitoring. Furthermore, the challenges, limitations, and advantages along with future trends are also highlighted.
