The potential to reduce the glycemic index of both white and brown bread while maintaining a pleasant flavor could be groundbreaking for health-conscious individuals, particularly the 29 million Americans living with diabetes. Pomelo, often referred to as Chinese grapefruit, is a citrus fruit native to Southeast Asia. While it is cultivated in the U.S., it is less prevalent than its grapefruit and tangerine relatives. If bakers aim to incorporate pomelo into their bread recipes, they must seek alternative supply sources, given that it is a seasonal fruit. Although California pomelos can be ordered online, they won’t arrive until the fall harvest. Southeast Asian countries, along with China and Mexico, offer additional growing options.
The study focused solely on adding pomelo to brown and white bread, leaving uncertainty about whether this citrus could be integrated into a broader range of baked goods without compromising taste or texture. If food manufacturers can develop an affordable and delicious pomelo bread recipe, 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 new bread is marketed with its low glycemic index prominently highlighted, those wary of carbs might be inclined to purchase a loaf.
Moreover, a low glycemic index bread would be particularly appealing to the diabetic community, which has seen a rise of over 10% since 2010, as reported by the Centers for Disease Control. These individuals are often advised to steer clear of white bread due to its high glycemic levels, and they may welcome this innovative creation as a reintegration of a beloved baked good. Furthermore, the benefits of calcium citrate could be an additional selling point, as it is known to support bone health, which is crucial for those managing diabetes. Highlighting the benefits of calcium citrate in conjunction with the low glycemic index could further entice consumers seeking healthier alternatives. Ultimately, promoting both the benefits of calcium citrate and the bread’s glycemic index may successfully draw back consumers who are currently reducing their carbohydrate intake.