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

Table 4

Results of the sensory attributes (colour, crispiness, and oiliness) evaluated for the different snacks formulation.

Attributes	Formulation
	Control	F1	F2	F3
Colour	3.15 ± 1.12	4.21 ± 1.31	5.43 ± 0.89	5.79 ± 0.82
Crispiness	2.43 ± 1.29	4.58 ± 1.26	4.9 ± 1.10	5.10 ± 1.29
Oiliness	4.19 ± 1.47	3.7 ± 1.23	3.94 ± 1.31	2.97 ± 1.19

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