## 3 Results and Discussion
Smaller values of the n-index mean that such starch pastes are more susceptible to shear-thinning behavior. The share of a hydrocolloid preparation extracted at room temperature from fenugreek seeds (PFRT) had an inconclusive effect on the flow behavior index of the starch paste, as a 1% and 3% share of this preparation resulted in an increase and a 6% share in a decrease in the value of the parameter n (Table 3). The share of the preparation of hydrocolloids extracted at room temperature from basil seeds (PSBRT) at 1% and 3% did not change, and at 6% reduced the flow behavior index (Table 3) of the starch paste compared to the starch paste without the preparation, so the starch pastes were characterized by their susceptibility to shear-thinning. The share of the preparation of hydrocolloids extracted at 70 \({}^{\circ}\)C from fenugreek seeds (PF70) as well as basil seeds (PSB70) in the range of 1-6% increased the flow behavior index (Table 3) of the starch paste compared to starch pastes without the preparation. Similar correlations were reported in the study by [PERSON] et al. [51] on the effect of hydrocolloids on tritticale starch pastes, as wheat starch pastes tested sharing preparations obtained by extraction at 70 \({}^{\circ}\)C were less susceptible to shear thinning. All starch pastes tested had positive thixotropic properties (Table 3). From the point of view of rheology, thixotropy is a characteristic of the instability of a substance. It is associated with the formation and destruction of the internal paste structure. The phenomenon of thixotropy depends on the time and rate of shear as well as on the mechanical phenomena to which the material is subjected. The structure in thixotropic liquids shows a certain stiffness, which means the actual value of the flow limit. The rate of breakdown of the paste structure depends on the number of destroyed bonds. The rate of structure reconstruction increases as the number of bonds formed multiplies. At a certain point, a state of dynamic equilibrium is reached, in which the rate of structure reconstruction is equal to the rate of bond breakdown. In general, the thixotropy of starch pastes is disadvantageous because it causes the lack of stabilization of the rheological properties of foods with the share of these starch pastes [53]. The larger the area of the hysteresis loop was, the less rheologically stable the starch paste tested was [54]. A tendency was observed that the 1% and 3% shares of fenugreek seed preparations (PFRT and PF70) had an effect on reducing the hysteresis loop area (Figure 1a,b; Table 3) of the starch paste compared to the starch paste without the preparations (Table 3). In contrast, the 6% share of fenugreek seed preparations PFRT and PF70 increased the hysteresis loop area (Figure 1a,b; Table 3) of the starch paste compared to the starch paste without the preparations. With the exception of the 1% share, the hydrocolloid preparations extracted from milled basil seeds (PSBRT and PSB70) increased the area of the hysteresis loop (Figure 1c,d; Table 3) compared to the paste prepared from starch only. The 6% share of the PSBRT basil seed preparation had the highest effect on increasing (almost 9-fold) the hysteresis loop area of the starch paste. The large hysteresis loop areas may have been due to the disruption of the starch pasting process and the large number of starch granules that were not fully pasted, which was caused by starch competing with non-starch hydrocolloids for water [54]. Oscillatory measurements are carried out to monitor the processes occurring in the sample during deformation. Figure 2 shows the graphs of the mechanical spectra for starch pastes without and with fenugreek seed and sweet basil preparations, and Table 4 shows the values of the parameters G\({}^{\prime}\) (storage modulus) and G\({}^{\prime}\) (loss modulus) and the loss tangent G\({}^{\prime}\)/G\({}^{\prime}\) of the starch pastes.