## 3 Results and Discussion
Figure 1 shows the flow curves determined for the starch pastes without and with fenugreek seed and sweet basil preparations. Based on the shape of the flow curves, all samples tested can be classified as shear-thinning non-Newtonian fluids [33]. The share of fenugreek seed preparations (PFFT and PF70) had a similar effect on the shape of the flow curves (Figure 1a,b), while the share of sweet basil seed preparations (PSBRT and PSB70, Figure 1c,d) had a higher effect on the differences in the shape of the flow curves. In particular, the 6% share of fenugreek seed preparation extracted at room temperature (PSBRT) increased the shear stress and a large hysteresis loop area (Figure 1c, Table 3), indicative of thixotropic properties [33]. Among the models used to describe flow curves, the empirical power law model, also known as the Ostwald-de Waele model, is the simplest and most commonly used [33]. Table 3 shows the parameters of the power law equations for the Ostwald de Waele model of the starch pastes tested without and with a share of non-starch hydrocolloid preparations extracted from milled fenugreek and sweet basil seeds. The parameter K shown in the table is the consistency index. The parameter n is the flow behavior index, which is a measure of the deviation of the sample properties from a Newtonian fluid. For starch pastes, the parameter n assumes values below 1 [33]. The share of a room-temperature extracted fenugreek seed polysaccharide preparation (PFFT) had an ambiguous effect on the consistency index of the starch paste (K, Table 3) compared to the starch paste obtained from wheat starch without the preparations. A 1% and 3% share of the preparation resulted in a decrease, while a 6% share increased the consistency index of the starch paste. The share of the fenugreek seed preparation extracted at 70 \({}^{\circ}\)C (PF70), in the range of 1% to 3%, reduced the consistency index of the starch paste (Table 3) compared to the paste without the preparation. A similar effect was observed by [PERSON] et al. [51] in their study of the effect of gum arabic (the molar mass of gum arabic being approximately 1,030,000 g/mol [52]) on the consistency of pastes obtained from triticale starch. The fenugreek seed preparation extracted at 70 \({}^{\circ}\)C had a lower molar mass than the preparation obtained by extraction at room temperature but contained less protein (Table 1). A 1% share of the sweet basil seed preparation, extracted at room temperature (PSBRT), had no significant effect (\(p<0.05\)), while a 3% and 6% share of this preparation resulted in  
Figure 1: Flow curves for starch pastes without and with **(a)** a preparation of fenugreek seed polysaccharides extracted at 25 \({}^{\circ}\)C (PFT); **(b)** a preparation of fenugreek seed polysaccharides extracted at 70 \({}^{\circ}\)C (PF70); **(c)** a sweet basil seed polysaccharide preparation extracted at 25 \({}^{\circ}\)C (PSBRT); **(d)** a sweet basil seed polysaccharide preparation extracted at 70 \({}^{\circ}\)C (PSB70). Starch paste without a preparation (\(\blacksquare\)), with a 1% share of the preparation (\(\blacksquare\)), with a 3% share of the preparation (\(\blacksquare\)) and with a 6% share of the preparation (\(\blacksquare\)).