## 3 Results and Discussion
Figure 2: Mechanical spectra for starch pastes without and with (**a**) a fenugreek seed polysaccharide preparation extracted at 25 \({}^{\circ}\)C (PFRT); (**b**) a fenugreek seed polysaccharide preparation extracted at 70 \({}^{\circ}\)C (PFT0); (**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). The parameter G\({}^{\prime}\) is the storage modulus, and the parameter G\({}^{\prime\prime}\) is the loss modulus. Starch paste without a preparation (\(\Circle\) G\({}^{\prime}\), \(\bullet\) G\({}^{\prime\prime}\)), with a 1% share of the preparation (\(\Circle\) G\({}^{\prime}\), \(\blacksquare\) G\({}^{\prime\prime}\)), with a 3% share of the preparation (\(\Delta\) G\({}^{\prime}\), \(\blacktriangle\)G\({}^{\prime\prime}\)) and with a 6% share of the preparation (\(\Diamond\) G\({}^{\prime}\), \(\blacklozenge\) G\({}^{\prime\prime}\)). The share of fenugreek preparations (PFRT and PF70) and basil extracted at 70 \({}^{\circ}\)C (PSB70) reduced the G\({}^{\prime}\) parameter (Figure 2a,b,d; Table 4) of the starch paste and therefore the elastic character of the sample compared to the starch paste without the preparation. The observed reduction in the value of the G\({}^{\prime}\) parameter when using these 3 types of preparation was proportional to their share. According to [PERSON] et al. [20], a 5% share of the fenugreek seed preparation also reduced the G\({}^{\prime}\) parameter, but at 1% and 2.5% shares of the fenugreek seed preparation, an increase in the G\({}^{\prime}\) parameter was observed. The differences in the behavior of the tested preparations compared to the literature data were probably due to the different composition of the fenugreek seed preparations [20]. The PSBRT preparation behaved in a completely non-standard way, with a 1% and 3% share causing a decrease and a 6% share causing an increase in the value of the parameter under consideration (Figure 2c; Table 4). The abnormal behavior of the PSBRT preparation, differing from the other samples, was probably due to its high content of non-denatured protein. The value of the loss tangent (tan \(\delta\)) is an important rheological parameter. The value of the loss tangent (tan \(\delta\)) is the ratio G\({}^{\prime\prime}\)/G\({}^{\prime}\)[55]. As shown in Table 4, the pastes tested, both without and with preparation, were characterized by tan \(\delta\) values < 1, which meant that the elastic character was dominant in all samples. The 3% and 6% share of fenugreek preparations (PFRT and PF70) in the starch paste increased the tan \(\delta\) parameter (Table 4), and this increase was proportional to the share of preparations, which was consistent with data in the literature where a 5% share of fenugreek seed preparation also increased the loss tangent value of the wheat starch paste [20]. Also, the 3% and 6% share of hydrocolloid preparations extracted from milled basil seeds at room temperature and at 70 \({}^{\circ}\)C increased the tan \(\delta\) parameter (Table 4) of the starch paste. Only when using a 1% share of the preparations was no significant effect of the preparation on the value of the parameter discussed observed. [PERSON] et al. [56], using the addition of hydrocolloids such as pectin, hydroxypropylmethylcellulose, gum arabic or glucomannan from konjac to potato and wheat starch pastes, also observed an increase in tan \(\delta\) values. Polysaccharide preparations extracted from fenugreek and sweet basil seeds may be novel hydrocolloids due to their antioxidant and technological properties, i.e., stabilizing and thickening properties. Additionally, preparations from fenugreek seeds as well as sweet basil seeds will not increase the caloric content of the food product, so they could be an alternative to other hydrocolloids.