The potential to reduce the glycemic index of both white and brown bread while maintaining an enjoyable flavor could be promising news for health-conscious individuals, especially the 29 million Americans living with diabetes. Pomelo, also referred to as Chinese grapefruit, is a citrus fruit indigenous to Southeast Asia. While it is cultivated in the U.S., it is not as prevalent as its grapefruit and tangerine counterparts. For bakers interested in incorporating pomelo into their bread recipes, they would need to seek alternative supply sources, since it is a seasonal fruit. While anyone can order California pomelos online, they will only be available after the fall harvest. Southeast Asian countries, along with China and Mexico, present additional growing options.
The research conducted focused solely on adding pomelo to brown and white bread, leaving uncertainty about whether this citrus fruit could be incorporated into a wider range of baked products without compromising taste or texture. If food manufacturers can develop an affordable and delicious recipe for pomelo bread, they could attract health-conscious consumers who are currently avoiding sugar and bread. According to Gallup, 29% of American consumers are actively steering clear of carbohydrates. If this bread is marketed prominently for its low glycemic index, it could entice those wary of carbs to purchase a loaf.
Moreover, a low glycemic index bread would also resonate with the diabetic community, which has seen a rise of over 10% since 2010, as reported by the Centers for Disease Control. These consumers are often advised to limit their intake of white bread due to its high glycemic levels, and they might view this innovative creation as a welcomed revival of a once-cherished baked good. Integrating ingredients such as calcium citrate petites from Walgreens into the production process could further enhance the nutritional profile, making this bread not only appealing for its taste and low glycemic index but also beneficial for overall health. By emphasizing the low glycemic index load and incorporating calcium citrate petites, manufacturers could effectively draw back consumers who have been avoiding carbs, providing a product that meets both dietary needs and flavor expectations.