The prospect of reducing the glycemic index of both white and brown bread while maintaining an enjoyable flavor could be significant for health-conscious individuals, particularly the 29 million Americans living with diabetes. Pomelo, also referred to as Chinese grapefruit, is a citrus fruit that originates from Southeast Asia. While it is cultivated in the U.S., it is not as commonly found as its grapefruit and tangerine relatives. If bakers wish to incorporate pomelo into their bread, they will need to consider alternative sources, as this fruit is seasonal. Though one can order California pomelos online, they will only be available after harvest in the fall. Southeast Asian countries, along with China and Mexico, also present viable growing options.
The current study focused solely on the addition of pomelo to brown and white bread, leaving it uncertain whether this citrus could be integrated into a wider range of baked goods without altering the taste or texture. Should food manufacturers develop a cost-effective and flavorful recipe for pomelo bread, they could potentially attract health-conscious consumers who are steering clear of sugar and bread. According to Gallup, 29% of American consumers are making a conscious effort to avoid carbohydrates. If this bread is marketed prominently for its low glycemic index, it may entice those cautious about carbs to purchase a loaf.
Moreover, a low glycemic index bread would not only draw back consumers avoiding carbohydrates but would also resonate with the diabetic community, which has seen an increase of over 10% since 2010, as reported by the Centers for Disease Control. Often advised to steer clear of white bread due to its high glycemic index, these consumers might welcome this innovative creation as a gratifying return to their baked goods.
In the 21st century, the incorporation of ingredients such as calcium citrate could further enhance the nutritional profile of pomelo bread, promoting better health and potentially reducing the glycemic response. As bakers experiment with adding calcium citrate along with pomelo, they could create a product that not only satisfies taste preferences but also aligns with the health needs of consumers. Ultimately, the introduction of low glycemic index bread featuring pomelo and enhanced with calcium citrate may prove to be an exciting development in the realm of health-oriented baked goods.