• Os teores de amilose nos amidos das diferentes fontes foram distintos (61 % para ervilha e 29 % para o grão-de-bico), o que resultou em diferentes comportamentos com relação aos tratamentos aplicados, bem como diferenças acentuadas nas propriedades avaliadas, tanto do amido natural, quanto dos amidos resistentes obtidos de cada uma das fontes.
• O amido de ervilha da cv Utrillo mostrou-se mais eficiente para produção de AR do que o amido de grão-de-bico da cv Cícero. Para o amido de ervilha o tratamento mais produtivo foi a hidrólise ácida do amido natural (55 % de AR), enquanto que para o amido de grão-de-bico foi o tratamento enzimático do amido gelatinizado (32 % de AR). O AR de ervilha também apresentou maior estabilidade térmica que o AR de grão-de-bico. O amido de ervilha apresentou 32 % de FDT, teor superior ao AR comercial NOVELOSE 330 (National Starch), que apresenta 30 % de FDT e inferior ao Hi-Maize 260 (National Starch), que apresenta 60 % de FDT. O AR de grão-de-bico apresentou baixo teor de FDT (9 %).
• Esses AR podem ser utilizados em diversos produtos alimentícios com o intuito de elevar o teor de fibra dietética dos mesmos. A escolha da fonte deve ser baseada nas características físico-químicas particulares que cada produto apresenta e o que cada alimento requer. Considerando a viscosidade, todos os AR obtidos de ervilha apresentaram viscosidade próxima de zero. Alguns AR de grão- de-bico apresentaram viscosidades superiores aos AR de ervilha e outros tratamentos resultaram em valores semelhantes, sendo que quanto maior o teor de AR na amostra, menor a viscosidade. Já os índices de ISA e IAA foram baixos para os AR de ambas as fontes, entretanto, foi observado elevação destes índices com o tratamento de hidrólise e autoclavagem dos amidos.
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