A Study of L2 Composing Task: An Analysis of Conceptual and Linguistic Activities and Text Quality

AbstractThis study aimed to investigate the proportion of L1 and L2 use while writing in L2 and also the way the language use is related to conceptual and linguistic activities. Furthermore, it focused on the effects of the language use and conceptual and linguistic activities on L2 text quality. To carry out the research, twelve Iranian L2 (English) learners were instructed to write an argumentative composition under think aloud condition. The results indicated that L1 is used quite frequently and predominantly for performing conceptual activities rather than linguistic ones. It was also concluded that L1 use and conceptual activities contribute to the better text quality

Pomegranate seed clustering by machine vision

Application of new procedures for reliable and fast recognition and classification of seeds in the agricultural industry is very important. Recent advances in computer image analysis made applicable the approach of automated quantitative analysis in order to group cultivars according to minor differences in seed traits that would be indiscernible in ocular inspection. In this work, in order to cluster 20 cultivars of pomegranate seed, nine image features and 21 physicochemical properties of them were extracted. The aim of this study was to evaluate if the information extracted from image of pomegranate seeds could be used instead of time‐consuming and partly expensive experiments of measuring their physicochemical properties. After data reduction with principal component analysis (PCA), different kinds of overlapping between these two types of data were controlled. The results showed that clustering base on all variables of image features contain more similar cultivars with clustering base on physicochemical properties (66.67% for cluster 1, 75% for cluster 2, and 50% for cluster 3). Therefore, by applying image analysis technique, the seeds almost were placed in different pomegranate clusters without spending time and additional costs

Evaluation of the effect of basil seed gum, tragacanth gum, pectin, and coating formulation with corn flour on oil absorption and sensory properties of watermelon rind chips

The current study aims to produce coated watermelon rind chips with the approach of reducing oil absorption and optimal use of waste and investigating its physicochemical, textural, and sensory characteristics. The effect of coating with basil seed gum, Tragacanth gum, pectin, and coating formulation with corn flour on oil absorption rate, moisture loss, and color of white skin slices of fried watermelon was studied. The results indicated that due to the controlling role of water in the amount of oil absorption, the amount of oil in all the samples coated with gum and corn flour was decreased compared to the samples coated with gum and the samples without coating. The pretreatment of osmotic dehydration reduces oil absorption in compared to fresh and blanched samples. The color changes in the sample with two pre-treatments of osmosis and blanching were less than other samples, as a result, the brightness of this sample was also higher than others. The lowest amount of oil absorption was observed in samples coated with basil gum and 0.5% and 1% corn flour (0.33 and 0.29, respectively). The highest amount of moisture loss during frying was related to the coated samples was observed with the combination of basil gum and corn flour (0.5%) and pectin and corn flour (2%). The highest level of antioxidant activity of the fried samples was related to the sample coated with 0.5% basil gum. Significant color changes were also observed in the coated samples

Recent advances in possible effects of bread types and enrichment on appetite during Ramadan fasting

Introduction: Bread is the staple food of most Muslims and can be considered to be a component with a remarkable effect on satiety and appetite during Ramadan fasting. This study aimed to present the recent advances in investigating the effect of different types of bread and enrichments on satiety and appetite. Methods: In this paper, articles focusing on the effect of various bread types (including enriched bread) on satiety and appetite, particularly during fasting were reviewed. Articles were found in databases such as ISI, PubMed and Google Scholar. Results: Different bread types with lower glycemic index are recommended for Ramadan fasting, especially for the Sahur meal, due to better satiety and sglycemic control. In addition, fermentable dietary fibers, such as arabinoxylans, β-glucan, fructans, and resistant starch, can influence appetite through fermentation in the colon by saccharolytic bacteria and gastrointestinal tract releasing hormones changes. Consumption of wholemeal bread results in the moderation of satiety and starvation. Barely, oat and rye breads demonstrate the better improvement of satiety compared to white wheat bread due to their higher fiber content, probiotic ingredients and steadier glycemia. On the other hand, use of protein-rich breads can result in delayed gastric emptying, steadier insulin levels and higher satiety. Beta-glucan enrichment shows similar significant results in terms of reducing hunger and increasing satiety by influencing the appetite and satiety and regulating hormones such as insulin, ghrelin and PYY. Fiber enrichment and probiotics (Fructo-oligosaccharides/Inulin) could also be considered in this regard. Conclusion: During Ramadan fasting, barley bread, oat bread and wholegrain wheat bread could be suggested as the preferred bread types to be incorporated into the main meals to improve satiety and decrease hunger feeling

Evaluation of physicochemical, antioxidant, antibacterial activity, and sensory properties of watermelon rind candy

Watermelon (Citrullus lanatus) is consumed all over the world that contains a large number of seeds and rind, which is discarded. These by-products contain phytochemical compounds with great nutritional potential. This study aims to evaluate physicochemical properties and sensory values of watermelon rind candy. In this study in order to make the waste of watermelon a more sustainable and value-added food product, the watermelon rind was dried using an osmotic dehydration technique which comprises gradual impregnation of syrup (50 and 70% w/w – 1 to 5 h) before drying at 40 and 60 °C in 8 and 10 h. Various variables such as moisture content, chemical composition, water loss, solid gain, rehydration water, acidity, pH, antioxidant activity, antibacterial activity, residual toxins, phenolic and flavonoid contents during osmotic dehydration of watermelon were investigated. Results showed by rising temperatures, dehydration becomes more severe. Increasing the temperature in both osmotic samples in a concentrated solution (70%) and in osmotic samples with a dilute solution (50%) can enhance the mass transfer, water loss, solid absorption, as well as dehydration intensity. However, antioxidant activity, phenolic and flavonoid content significantly decreased after osmotic dehydration. TPC decreased from 35.83 mg/100 g to 27.45 mg/100 g and TFC of the watermelon rind (8.71 ± 0.01 mg/100 g) decreased to 2.63 ± 0.02 mg/100 g and also antioxidant activity after the osmotic process decreased from 61% to 40%. Also, osmotic dehydration had no significant impact on acidity and pH. The watermelon rind dehydrated sample (osmosis temperature: 40 °C, osmotic solution concentration: 70%, immersion duration: 5 h) was the best choice of panelists due to the highest score in the sensory evaluation including taste, texture, and overall acceptability. By determining the hardness of the watermelon rind candy and comparing it with the results of texture analysis of other dried products, it can be concluded that this product can be used as a healthy snack with longer shelf life properties