Table 1.
Composition of potato flour flatbreads fortified with various fruit and vegetable peels and mushroom powders (5 or 10%).
| Additive Level | Potato Flour (g) | Salt (g) | Peel (g) | Water (mL) | |
|---|---|---|---|---|---|
| Potato Flour Flatbread | 75 | 0.75 | - | 125 | |
| Potato Flour Flatbread with Added: | |||||
| Organic Valencia Orange Peel | 5% | 75 | 0.75 | 3.75 | 130 |
| 10% | 75 | 0.75 | 7.50 | 140 | |
| Nonorganic Red Delicious Apple Peel | 5% | 75 | 0.75 | 3.75 | 130 |
| 10% | 75 | 0.75 | 7.50 | 140 | |
| Organic Red Cherry Tomato | 5% | 75 | 0.75 | 3.75 | 135 |
| 10% | 75 | 0.75 | 7.50 | 140 | |
| Organic Garnet Yam | 5% | 75 | 0.75 | 3.75 | 135 |
| 10% | 75 | 0.75 | 7.50 | 140 | |
| Purple Sweet Potato Yam | 5% | 75 | 0.75 | 3.75 | 130 |
| 10% | 75 | 0.75 | 7.50 | 135 | |
| Umatilla Russet Potato Peel | 5% | 75 | 0.75 | 3.75 | 130 |
| 10% | 75 | 0.75 | 7.50 | 135 | |
| Reishi Mushroom | 5% | 75 | 0.75 | 3.75 | 135 |
| 10% | 75 | 0.75 | 7.50 | 140 | |
| Turkey Tail Mushroom | 5% | 75 | 0.75 | 3.75 | 135 |
| 10% | 75 | 0.75 | 7.50 | 140 | |
| Lion’s Mane Mushroom | 5% | 75 | 0.75 | 3.75 | 135 |
| 10% | 75 | 0.75 | 7.50 | 140 |
Potato flatbreads were cooked for 2.5 min (1.25 min each side) at 195 °C. Each type of flatbread was prepared in triplicate.