The increasing number of publications on recommender systems for Technology Enhanced Learning (TEL) evidence a growing interest in their development and deployment. In order to support learning, recommender systems for TEL need to consider specific requirements, which differ from the requirements for recommender systems in other domains like e-commerce. Consequently, these particular requirements motivate the incorporation of specific goals and methods in the evaluation process for TEL recommender systems. In this article, the diverse evaluation methods that have been applied to evaluate TEL recommender systems are investigated. A total of 235 articles are selected from major conferences, workshops, journals and books where relevant work have been published between 2000 and 2014. These articles are quantitatively analysed and classified according to the following criteria: type of evaluation methodology, subject of evaluation, and effects measured by the evaluation. Results from the survey suggest that there is a growing awareness in the research community of the necessity for more elaborate evaluations. At the same time, there is still substantial potential for further improvements. This survey highlights trends and discusses strengths and shortcomings of the evaluation of TEL recommender systems thus far, thereby aiming to stimulate researchers to contemplate novel evaluation approaches.

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The morphological, physical, and chemical characteristics of 23 unripe cultivated varieties of Colombian Musaceae were assessed. Fresh pulp dry matter helped to discriminate the following consumption subgroups: FHIA dessert hybrids (hydes: 24.6%) < dessert bananas (des: 29.4%) < nonplantain cooking bananas (cook: 32.0%) < FHIA cooking hybrids (hycook: 34.2%) < plantains (pl: 41.1%). Banana flour starch content on dry basis (db) varied from 74.2 to 88.2% among the varieties, with: pl: 86.5% > cook and hycook: 84% > des: 81.9% > hydes: 79.7% (p

The starch and flour thermal and functional characteristics of 23 cultivated varieties of bananas in Colombia were assessed. Onset temperature for gelatinization of starches measured by differential scanning calorimetry (DSC) varied from 59.7 to 67.8 degrees C, thereby significantly differentiating dessert bananas (63.2 degrees C) from nonplantain cooking bananas (65.7 degrees C) from FHIA hybrids (66.6 degrees C) and plantains (67.1 degrees C). FHIA hybrids are significantly discriminated from dessert banana landraces but not from the cooking group. The starch amylose contents varied from 15.4 to 24.9%; most dessert banana starch amylose contents were below 19%, whereas in cooking banana starches the contents were over 21%. Flour functional properties were assessed by Rapid ViscoAnalyser (RVA) using silver nitrate as alpha-amylase inhibitor. The flour pasting temperature was relevant to differentiate dessert bananas (69.5 degrees C) from FHIA dessert hybrids and nonplantain cooking bananas (72.8 degrees C) from cooking hybrids and plantains (75.8 degrees C). Among other criteria, the cooking ability also helped to differentiate dessert bananas and FHIA hybrids from cooking bananas. A close relation between cultivar genotypes and uses with the thermal and pasting properties were revealed.

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