Vo, Tan Phat Tran, Hoang Khanh Linh Pham, Nhat Tien Tran, Tri Nguyen Nguyen, Thuy Hong Nhung Phan, Thuy Han Lee, Hyunjoo Nguyen, Dinh Quan 2024-01-19T08:04:05Z 2024-01-19T08:04:05Z 2023-05-25 2023-12 1947-6337 https://pubs.kist.re.kr/handle/201004/113079 In this study, bacterial cellulose (BC) was used as a partial replacement for baking wheat flour in the traditional castella cake recipe to increase the fiber content. The wheat flour content was partially replaced (5, 10, 15, and 20%) with BC powder (BCP) in the castella cake recipe, while 0% replacement was used as the control sample. The fiber-enriched castella cake's physical texture, chemical composition, and sensory properties were analyzed. With up to 20% incorporated BC, the castella cakes had their density and total dietary fiber content increased by 1.72 and 3.57 times, respectively, compared to the control samples. Among the samples, the sensory evaluation showed that the 5 and 10% BC replaced fiber-enriched castella cakes were favored by consumers. The total dietary fiber content of 10% BC replaced fiber-enriched castella cake was 5.83 +/- 0.31%db; thus, this ratio was recommended in a castella cake recipe. [GRAPHICS] . English Taylor and Francis Inc. Application of bacterial cellulose in dietary fiber-enriched castella cake production Article 10.1080/19476337.2023.2199048 1 CyTA - Journal of Food, v.21, no.1, pp.321 - 327 CyTA - Journal of Food 21 1 321 327 Y scie scopus 000973697100001 2-s2.0-85153073882 Food Science & Technology Food Science & Technology Article QUALITY POWDER REPLACEMENT IMPROVEMENT DEFINITION TEXTURE RELEASE IMPACT BATTER Bacterial cellulose sponge cake castella cake dietary fiber wheat flour