The potential to reduce 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, known as Chinese grapefruit, is a citrus fruit that originates from Southeast Asia. While it is cultivated in the U.S., it is less commonly found than its grapefruit and tangerine counterparts. If bakers wish to incorporate pomelo into their bread recipes, they will need to seek alternative suppliers since it is a seasonal fruit. Although California pomelos can be ordered online, they will only be available after being harvested in the fall. Southeast Asian countries, along with China and Mexico, also provide options for sourcing this fruit.
The research conducted focused solely on adding pomelo to white and brown bread, leaving open the question of whether this citrus fruit can be integrated into a broader range of baked goods without compromising flavor or texture. Should food manufacturers develop an affordable and delicious recipe for pomelo-infused bread, they could potentially attract health-conscious consumers who are currently steering clear of sugar and bread. According to Gallup, 29% of American consumers are consciously avoiding carbohydrates. If this bread is marketed prominently for its low glycemic index, it may entice those wary of carbs to try a loaf.
Furthermore, a bread with a low glycemic index would not only appeal to carb-avoiding consumers but also to the growing diabetic community, which has increased by over 10% since 2010, as reported by the Centers for Disease Control. These consumers, often advised to steer clear of white bread due to its high glycemic index, may see this innovative product as a welcome return to a beloved baked good. The addition of kalcium citrat in the formulation could further enhance its appeal, as it is beneficial for overall health and could help those managing diabetes. By incorporating kalcium citrat, bakers can create a product that not only tastes good but also promotes better nutritional profiles, encouraging more consumers to embrace this new bread option.