## 3 Results and Discussion
\begin{table}
\begin{tabular}{c c c c c} \hline \hline
**Preparation \({}^{\star}\)** & **Share [\%]** & **K [Pa s]** & **n [-]** & **R\({}^{2}\)** & **Area of Hysteresis Loop [Pa s]** \\ \hline Wheat starch & 0 & 2.80 \(\pm\) 0.06 d & 0.46 \(\pm\) 0.01 cd & 0.986 \(\pm\) 0.000 & 247.4 \(\pm\) 4.1 a \\ PFTR & 1 & 2.07 \(\pm\) 0.01 a & 0.52 \(\pm\) 0.01 ef & 0.990 \(\pm\) 0.001 & 197.7 \(\pm\) 18.7 a \\ PFTR & 3 & 2.43 \(\pm\) 0.06 bc & 0.51 \(\pm\) 0.01 ef & 0.994 \(\pm\) 0.000 & 230.8 \(\pm\) 0.3 a \\ PFTR & 6 & 4.24 \(\pm\) 0.05 e & 0.39 \(\pm\) 0.01 b & 0.984 \(\pm\) 0.002 & 768.7 \(\pm\) 77.0 c \\ PF70 & 1 & 2.17 \(\pm\) 0.06 ab & 0.49 \(\pm\) 0.02 def & 0.986 \(\pm\) 0.001 & 194.9 \(\pm\) 37.5 a \\ PF70 & 3 & 2.24 \(\pm\) 0.17 ab & 0.52 \(\pm\) 0.01 ef & 0.988 \(\pm\) 0.000 & 218.8 \(\pm\) 18.0 a \\ PF70 & 6 & 2.57 \(\pm\) 0.03 cd & 0.52 \(\pm\) 0.01 ef & 0.990 \(\pm\) 0.000 & 290.7 \(\pm\) 5.1 a \\ PSBRT & 1 & 2.74 \(\pm\) 0.01 cd & 0.44 \(\pm\) 0.01 c & 0.988 \(\pm\) 0.002 & 225.4 \(\pm\) 2.5 a \\ PSBRT & 3 & 4.10 \(\pm\) 0.08 e & 0.42 \(\pm\) 0.01 bc & 0.970 \(\pm\) 0.001 & 532.8 \(\pm\) 21.8 b \\ PSBRT & 6 & 14.36 \(\pm\) 0.12 f & 0.24 \(\pm\) 0.03 a & 0.910 \(\pm\) 0.002 & 2153.5 \(\pm\) 12.0 d \\ PSB70 & 1 & 2.19 \(\pm\) 0.11 ab & 0.49 \(\pm\) 0.01 de & 0.992 \(\pm\) 0.002 & 272.3 \(\pm\) 10.1 a \\ PSB70 & 3 & 2.57 \(\pm\) 0.02 cd & 0.53 \(\pm\) 0.01 f & 0.992 \(\pm\) 0.001 & 821.5 \(\pm\) 4.9 c \\ PSB70 & 6 & 2.61 \(\pm\) 0.16 cd & 0.50 \(\pm\) 0.01 ef & 0.988 \(\pm\) 0.000 & 632.3 \(\pm\) 28.2 b \\ \hline \hline \end{tabular}  
* PFT—preparation of polysaccharides extracted at temp. 25 \({}^{\circ}\)C from milled fenugreek seeds; PF70—preparation of polysaccharides extracted at temp. 70 \({}^{\circ}\)C from milled fenugreek seeds; PSBRT—preparation of polysaccharides extracted at temp. 25 \({}^{\circ}\)C from milled sweet basil seeds; PSB70—preparation of polysaccharides extracted at temp. 70 \({}^{\circ}\)C from sweet basal seeds. Mean values marked with the same letters in particular rows are not statistically significantly different at \(p<0.05\).  
\end{table} 
Table 3: Parameters of the Ostwald [PERSON] power law model of mechanical spectra for starch pastes without and with polysaccharide preparations extracted from fenugreek and sweet basil seeds. an increase in the consistency index of starch pastes compared to starch pastes prepared only from wheat starch (Table 3). The share of 6% had the highest effect on increasing the consistency index value (more than 5-fold) of the starch paste (Table 3). [PERSON] et al. [51] noted that the share of the high molar mass hydrocolloids guar gum and xanthan gum increased the consistency index of the tritticale starch paste. The sweet basil seed preparation extracted at room temperature contained a large amount of non-denatured protein, which, together with non-starch polysaccharides, could effectively interact with starch molecules, and the high concentration of this preparation could cause depletion flocculation, which is the occurrence of solution instability when the share of hydrocolloids exceeded a certain level [51]. The share of a preparation of hydrocolloids extracted at 70 \({}^{\circ}\)C from sweet basil seeds (PSB70) at 1% reduced the consistency index of the starch paste (Table 3) and at 3% and 6% did not affect the parameter compared to the starch paste without the preparation, with the lowest consistency index value recorded at 1% share of PSB70. The observed effect can be explained by the low molar mass of the polysaccharides in this preparation (Table 1). It should be noted that with increasing shares of all the preparations tested (Table 3), the consistency index values increased, which is probably due to interactions between starch and the components of the preparations (mainly non-starch polysaccharides and protein). The values of the flow behavior index (n) for all solutions assumed a value below 1 (Table 3), which is characteristic of starch pastes [33].