Application of bacterial cellulose in dietary fiber-enriched castella cake production

Figures & data

Table 1. Formulations of the control and dietary fiber-enriched castella cakes.

Sample	BCP (g)	Flour (g)
Control	0	115
BC 5	5.75	109.25
BC 10	11.5	103.5
BC 15	17.25	97.75
BC 20	23	92

Table 2. The physical and chemical composition of BCP and wheat flour.

Criteria	BCP	Wheat flour
Moisture content (%)	7.63 ± 0.14	13.91 ± 0.54
Protein %db	13.54 ± 0.51	9.57 ± 0.08
Lipid %db	Not detection	1.58 ± 0.23
Ash %db	1.28 ± 0.02	0.54 ± 0.06
Starch %db	Not detection	66.88 ± 0.43
Total dietary fiber (TDF) %db	65.29 ± 1.49	2.16 ± 0.21
Insoluble dietary fiber (IDF) %db	64.29 ± 1.52	1.64 ± 0.12
Soluble dietary fiber (SDF) %db	1,00 ± 0.02	0.52 ± 0.09
IDF/SDF ratio	64.65 ± 3.02	3.15 ± 0.33
Total carbohydrate %db	85.18 ± 0.74	88.31 ± 0.29
Water holding capacity (WHC) (g of water/g of powder)	1.03 ± 0.05	0.80 ± 0.07

Table 3. The chemical composition of dietary fiber-enriched castella cakes with different levels of BCP.

Sample	Control	BC5	BC10	BC15	BC20
Moisture content %	51.20 ± 1.70^a	47.70 ± 0.97^b	45.65 ± 1.47^bc	45.40 ± 1.09^bc	44.35 ± 1.01^c
Protein %db	29.04 ± 0.91^d	30.96 ± 0.37^cd	33.39 ± 1.03^c	39.47 ± 1.31^b	46.42 ± 1.46^a
Lipid %db	23.91 ± 1.37^a	24.86 ± 1.04^ab	22.20 ± 0.87^ab	25.63 ± 1.43^ab	23.04 ± 1.46^b
Ash %db	1.79 ± 0.04^a	1.80 ± 0.04^a	1.80 ± 0.06^a	1.80 ± 0.03^a	1.82 ± 0.05^a
Starch %db	27.59 ± 1.19^a	25.31 ± 0.92^a	20.70 ± 1.01^b	19.01 ± 0.83^bc	17.25 ± 0.74^c
Total dietary fiber (TDF) %db	2.61 ± 0.14^e	3.86 ± 0.20^d	5.83 ± 0.31^c	7.65 ± 0.22^b	9.33 ± 0.20^a
Insoluble dietary fiber (IDF) %db	2.47 ± 0.13^e	3.66 ± 0.19^d	5.53 ± 0.30^c	7.34 ± 0.22^b	9.00 ± 0.21^a
Soluble dietary fiber (SDF) %db	0.14 ± 0.005^d	0.20 ± 0.01^c	0.30 ± 0.01^b	0.31 ± 0.1^ab	0.33 ± 0.01^a
IDF/SDF ratio	17.65 ± 0.37^c	18.40 ± 0.22^c	18.31 ± 0.47^c	23.51 ± 0.08^b	27.65 ± 1.40^a
Total carbohydrate %db	45.28 ± 2.31^a	42.41 ± 0.68^a	42.64 ± 0.14^a	33.13 ± 0.12^b	28.72 ± 2.86^c

The superscript letters illustrate the significant statistical difference within a line (p < .05).

Table 4. The physical properties and texture profile analysis of dietary fiber-enriched castella cakes with different levels of BCP.

Sample	Control	BC5	BC10	BC15	BC20
Cakes
Weight (g)	50.85 ± 0.37^e	52.38 ±0.09^d	53.97 ± 0.13^c	54.96 ± 0.13^b	56.13 ± 0.21^a
Volume (cm^3)	91.00 ± 1.41^a	76.50 ± 2.12^b	67.00 ± 2.83^c	48.50 ± 2.12^d	40.50 ± 2.12^e
Density (g/cm^3)	0.56 ± 0.01^e	0.68 ± 0.02^d	0.81 ± 0.04^c	1.13 ± 0.05^b	1.39 ± 0.08^a
Baking loss (g)	15.25 ± 0.61^a	12.71 ± 0.15^ab	10.04 ± 0.22^b	8.40 ± 0.21^c	6.45 ± 0.35^c
Crumb color
L*	73.13 ± 0.31^a	65.76 ± 0.21^b	58.52 ± 0.60^c	52.24 ± 0.79^d	47.11 ± 0.51^e
a*	0.00 ± 0.12^c	0.23 ± 0.25^c	0.61 ± 0.14^c	1.57 ± 0.18^b	2.72 ± 0.15^a
b*	30.33 ± 0.51^a	27.35 ± 0.20 ^b	25.52 ± 0.46 ^c	21.91 ± 0.38 ^d	20.13 ± 0.15 ^e
TPA
Hardness (N)	15.71 ± 0.68^d	22.50 ± 0.98^bc	24.89 ± 1.27^a	23.5 ± 1.95^ab	20.40 ± 0.50^c
Springiness	0.87 ± 0.01^a	0.81 ± 0.00^c	0.82 ± 0.01^c	0.78 ± 0.01^d	0.84 ± 0.01^b
Resilience	0.38 ± 0.01^a	0.32 ± 0.01^b	0.32 ± 0.01^b	0.33 ± 0.00^b	0.32 ± 0.02^b
Cohesiveness	0.74 ± 0.00^a	0.69 ± 0.00^b	0.69 ± 0.00^b	0.68 ± 0.00^bc	0.67 ± 0.02^c
Chewiness (N)	10.09 ± 0.52^c	12.58 ± 0.50^b	14.29 ± 0.69^a	12.42 ± 1.24^b	11.7 ± 0.55^b

The superscript letters illustrate the significant statistical difference within a line (p < .05).

Figure 1. The overall acceptability of panelists for incorporated-BCP castella cakes. Different letters (A, B, C) denote significant statistical differences.