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

An agroindustrial by-product (cactus pear peel) and whole grains four (brown rice and amaranth) were used to present a glutenfree snack proposal. Te efect of 5% (F1), 7% (F2), and 10% (F3) substitution of brown-rice four for yellow cactus pear peel powder (Opuntia fcus-indica) on the snack physical, sensorial, and nutritional properties was evaluated. In addition, 20% of amaranth four (Amaranthus caudatus) was used for all formulations. As the percentage of substitution increased, the a∗ value increased, while the L∗ decreased. Te control snacks presented higher hardness, while the snacks with 10% substitution presented a greater crispness. Te sensorial properties (overall liking, colour, crispness, and oiliness) reported that the samples containing cactus pear peel powder were the most accepted. Te fat content decreased as the substitution percentage increased. Te F3 formulation presented the best physical and sensorial properties and when compared with other commercial snack brands, it presented low fat and an adequate protein and fbre content. Terefore, snacks based on brown rice, amaranth, and cactus pear by-product could be considered as a good option of gluten-free product, contributing to reducing the lack of gluten-free products on the markets.