Dietary fiber has various functionalities and its energy value is as low as 0 to 2kcal/g. Cellulose powder, especially, contains no calories. In this study, we used three cellulose powders with different particle sizes to prepare castella. Here, 20%, 40%, 60% and 80% of the wheat flour was substituted with cellulose powder. We examined the product quality by testing for parameters such as height, color tone, moisture content, hardness, microscopic structure, and sensory evaluation. As the substitution with cellulose powder increased, the height of the castella gradually decreased and the cake hardened. particularly, four castella (W50-60%, W50-80%, W200-80%, W400-80%) were significantly hard. The moisture content gradually decreased with storage time. In the sensory evaluation by the 5-step method, W200-40% was found to be significantly harder than control. In the sensory evaluation by the Food Action Rating Scale (FACT Scale), castella made with W400 was found that the likes and dislikes is divided.
