Gluten-Free Snacks Based on Brown Rice and Amaranth Flour with Incorporation of Cactus Pear Peel Powder: Physical, Nutritional, and Sensorial Properties

Table 3

Instrumental colour parameters in the different formulations of snacks.

Colour parameters	Formulations
	Control	F1	F2	F3
L	50.17 ± 2.22	43.29 ± 1.24	34.41 ± 0.29	32.11 ± 0.53
a	4.55 ± 0.82	5.94 ± 0.93	6.72 ± 0.42	10.37 ± 0.95
b	22.21 ± 1.59	23.71 ± 0.64	21.80 ± 0.25	22.80 ± 0.73
ΔE	-	7.35 ± 1.44	15.96 ± 1.98	19.10 ± 2.23

mean ± standard deviation. Differences among letters indicate significant differences among formulations (α=5%).