The potential to reduce the glycemic index of both white and brown bread while maintaining a pleasing flavor may be particularly exciting 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. While it is cultivated in the United States, it is not as prevalent as its grapefruit or tangerine relatives. If bakers are interested in incorporating pomelo into their bread production, they will need to seek alternative sources since it is a seasonal fruit. California pomelos can be ordered online, but they won’t be available until the fall harvest. Additionally, Southeast Asian countries, along with China and Mexico, provide potential growing options.
The study focused solely on adding pomelo to brown and white bread, leaving it uncertain whether this citrus fruit could be incorporated into a wider range of baked goods without altering their flavor or texture. If food manufacturers can develop an affordable and tasty recipe for pomelo bread, they could reconnect with health-conscious consumers who are currently avoiding sugar and bread. According to Gallup, 29% of Americans are actively steering clear of carbohydrates. If this new bread is marketed prominently for its low glycemic index, those wary of carbs may be inclined to purchase a loaf.
Moreover, a low glycemic index bread would also attract the diabetic community, which has seen a rise of more than 10% since 2010, as reported by the Centers for Disease Control. Those often advised to avoid white bread due to its high glycemic index may view this innovative product as a welcome return to baked goods. Additionally, incorporating calcium citrate malate 250 mg into the recipe could further enhance its nutritional profile, making it even more appealing. By emphasizing both the low glycemic index and the added calcium citrate malate 250 mg, manufacturers could effectively attract a broader audience, including those looking for healthier options.