In the question below is given a statement followed by two options numbered 1 and 2. Based on this choose the correct option. Statement: Starch occurs naturally in food as discrete particles called granules, with different shapes depending upon the source. Option 1 - Starch properties depend on the mean granule size, granule size distribution, amylose/amylopectin ratio, and mineral content. Option 2 - Native starches have the fewest applications and need modifications using different techniques to eliminate their shortcomings.

Correct option is C

Starch granules differ in size and shape based on the botanical source, which affects their functional properties.
The physicochemical properties of starch—such as gelatinization, viscosity, and digestibility—are influenced by mean granule size, size distribution, the ratio of amylose to amylopectin, and the presence of minerals. Hence, Option 1 is correct.
Native starches, i.e., unmodified starches, have limited industrial applications due to undesirable properties like poor solubility, instability under high temperatures, or low resistance to shear.
Therefore, chemical, physical, or enzymatic modifications are used to improve or alter starch functionality for broader applications. Hence, Option 2 is also correct.
Since both statements are factually accurate, Option (c) is the correct choice.