## 1 Introduction  
Fenugreek (_Trigonella feennum gracum_ L.) is a plant valued for the distinctive flavor and aroma of its seeds, which are widely used as a seasoning in many cuisines [1, 2]. The total carbohydrate content of whole fenugreek seeds is 50-58% d.m. [3, 4], of which about 50% is dietary fiber, including about 20% of the soluble fraction and about 30% of the insoluble fraction [5, 6]. Fenugreek seeds also contain 23-26% protein and 6-7% fat [4]. The yield of polysaccharides extracted from milled fenugreek seeds was 22-33.75% [7, 8]. The polysaccharides in milled fenugreek seeds are heteropolysaccharides, primarily galactomannans, composed mainly of mannose (41.4-46.1%), galactose (26.2-38.2%) [8, 9], glucose (0.6-3.7%), rhamnes (1.0%) and arabines (0.5-0.8%) [7, 8, 10]. The molar mass of polysaccharides extracted from milled fenugreek seeds ranges from 1,418,000 g/mol to 2,350,000 g/mol [7, 9]. Not only fenugreek seeds but also sweet basil seeds are characterized by their content of valuable polysaccharides. Sweet basil (_Ocimum basilicum_ L.) is a plant belonging to the _Lamiaceae_ family, which is a culinary and decorative herb with medicinal properties [11]. Sweet basil seeds are a source of polysaccharides with excellent technological propertiesand can be novel hydrocolloids [12; 13]. Sweet basil seeds contain 43.5% carbohydrates, 33% fat and 9.4% protein. In addition, the total dietary fiber content was about 36% of the carbohydrate fraction [14]. The available literature lacks data on the chemical composition and molecular properties of polysaccharides extracted from milled sweet basil seeds. Polysaccharides have been extracted from non-milled sweet basil seeds with a yield of 2.1-18.0% [13; 15; 16; 17] and included glucose and galactose residues of 68.1%, mannose (5.1%), xylose (4.4%), arabin (2.2%) and rhamne (1.5%). The molar mass of polysaccharides extracted from whole sweet basil seeds was 2,320,000 g/mol [13]. Interactions between starch and non-starch polysaccharides (NSPs) have gained interest due to their health benefits, including their effect on lowering the glycemic index of foods [18]. Hydrocolloids significantly affect the swelling and stickiness of starches, as well as the viscosity of starch pastes, which is highly important in practical applications. Starch-hydrocolloid systems are key texturizing agents, ingredients and additives in many food products [19]. Substances that can be used as product thickeners are still wanted. Especially desirable are natural and unmodified non-starch hydrocolloids, which are characterized by their thickening function as well as not affecting the caloric and health-promoting value of products. Non-starchy hydrocolloids extracted from seeds are particularly promising and may contribute to thickening and increasing the antioxidant potential of products sharing them due to the high antioxidant content of the extracts. The effect of hydrocolloids extracted from fenugreek seeds on the viscosity of starch paste has not been conclusive. By measuring the pasting characteristics of starch suspensions with the share of hydrocolloids extracted from fenugreek seeds, it has been shown that a share of 1% to 5% increased the maximum viscosity of wheat starch paste [20], while according to other studies, a share of 2% decreased the maximum viscosity of sweet potato starch paste [21]. Rheological measurements have shown that the share of fenugreek seed preparation in wheat starch and sweet potato paste significantly affected the values of rheological parameters G\({}^{\prime}\) (elastic modulus), G\({}^{\prime\prime}\) (viscosity modulus) and tan \(\delta\) (the ratio of G\({}^{\prime\prime}\)/G\({}^{\prime}\)), while the effect of the added preparation in the case of wheat starch [20] and sweet potato starch paste was different [21]. In the literature, information on the effect of hydrocolloids extracted from basil seeds on the properties of starch pastes is fragmentary.