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

Table 5

Fat content (%) for the snacks obtained with different formulations.

Formulations	Fat content ()
Control	31.75 ± 0.01
F1	30.08 ± 0.01
F2	30.41 ± 0.01
F3	26.89 ± 0.13

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