The potential to reduce the glycemic index of both white and brown bread while maintaining a pleasing flavor could be groundbreaking for health-conscious consumers, especially the 29 million Americans living with diabetes. Pomelo, also referred to as Chinese grapefruit, is a citrus fruit indigenous to Southeast Asia. Although it is cultivated in the U.S., it is not as prevalent as its grapefruit or tangerine relatives. If bakers aim to incorporate pomelo into their bread-making processes, they will need to seek alternative supply sources, as it is a seasonal fruit. While California pomelos can be ordered online, they won’t be available until the harvest in the fall. Southeast Asian countries, along with China and Mexico, offer various growing options for pomelos.
The study only examined the addition of pomelo to brown and white bread, leaving it uncertain whether this citrus fruit could be used in a wider range of baked goods without altering the flavor or texture. If food manufacturers can devise an affordable and delicious recipe for pomelo bread, they may attract health-conscious consumers who are currently avoiding sugar or bread. A Gallup survey reveals that 29% of American consumers are actively steering clear of carbohydrates. If this bread is promoted for its low glycemic index, those wary of carbs might be tempted to purchase a loaf.
Additionally, a low glycemic index bread would likely resonate with the diabetic community, which has experienced a growth of over 10% since 2010, according to the Centers for Disease Control. Often advised to steer clear of white bread due to its high glycemic nature, these consumers might find this new product a welcome return to a beloved baked item. Furthermore, integrating ingredients like calcium citrate oxalates could enhance the nutritional profile of the bread, making it even more appealing to those monitoring their carbohydrate intake. As interest in functional foods rises, the incorporation of pomelo and other beneficial ingredients, such as calcium citrate oxalates, could help pave the way for innovative bread options that cater to the needs of health-focused consumers.