Table 4.

Effect of 5 and 10% peel powders added to potato flour on the acrylamide content of flatbreads after baking at 195 °C for 2.5 min.

Flatbread	Additive Amount	Acrylamide (µg/kg)
Potato	0%	487 ± 39
Potato with Added:
Valencia Orange Peel	5%	627 ± 58 *
	10%	605 ± 26 *
Red Delicious Apple Peel	5%	1260 ± 162 *
	10%	906 ± 89 *
Organic Red Cherry Tomato Peel	5%	691 ± 47 *
	10%	480 ± 11
Organic Garnet Sweet Potato Yam	5%	716 ± 60 *
	10%	716 ± 79 *
Purple Sweet Potato Yam	5%	705 ± 88 *
	10%	1150 ± 152 *
Umatilla Russet Potato Peel	5%	367 ± 12 *
	10%	385 ± 50
Reishi Mushroom	5%	518 ± 60
	10%	380 ± 27 *
Turkey Tail Mushroom	5%	570 ± 40
	10%	472 ± 26
Lion’s Mane Mushroom	5%	440 ± 75
	10%	452 ± 70

* Treatment flatbreads were significantly different from the control (no additive) using a two-tailed independent samples test (p ≤ 0.05).