Please select the correct options 1- Syneresis occurs: a) In undercooked starch paste. b) If waxy starch is used. c) In aged cooked starch paste. d) If acid is added to a starch paste. 2- Anthoxanthins: a) Give colored complexes with certain metals. b) May change to pink color upon prolonged heating. c) Give white color in the presence of acid. d) All of the above. 3- Softening of fruits upon ripening is attributed to: a) increase in the amount of cellulose. b) decrease in the amount of cellulose. e) a change from protopectin to pectin. d) a change from pectin to pectic acid. e) a, b, c and d are true.

Please select the correct options 1- Syneresis occurs: a) In undercooked starch paste. b) If waxy starch is used. c) In aged cooked starch paste. d) If acid is added to a starch paste. 2- Anthoxanthins: a) Give colored complexes with certain metals. b) May change to pink color upon prolonged heating. c) Give white color in the presence of acid. d) All of the above. 3- Softening of fruits upon ripening is attributed to: a) increase in the amount of cellulose. b) decrease in the amount of cellulose. e) a change from protopectin to pectin. d) a change from pectin to pectic acid. e) a, b, c and d are true.