The potential to reduce the glycemic index of both white and brown bread while maintaining a pleasing flavor could be significant news for health-conscious consumers, particularly the 29 million Americans living with diabetes. Pomelo, also known as Chinese grapefruit, is a citrus fruit native to Southeast Asia. While it is cultivated in the U.S., it is not as prevalent as its grapefruit and tangerine relatives. If bakers are interested in incorporating pomelo into their bread recipes, they will need to look for alternative supply sources since it is a seasonal fruit. California pomelos can be ordered online, but they will only be shipped once they are harvested in the fall. Southeast Asian countries, along with China and Mexico, also provide growing options.
The study focused on adding pomelo to brown and white bread, leaving uncertainty about its suitability for a wider range of baked goods without compromising taste or texture. If food manufacturers can devise an affordable and flavorful pomelo bread recipe, they stand to attract health-conscious consumers who are steering clear of sugar and bread. According to Gallup, 29% of American consumers are currently avoiding carbohydrates. If this bread, fortified with calcium citrate and magnesium citrate, is marketed prominently for its low glycemic index, it may entice those cautious about carbs to give it a try.
In addition to appealing to carb-avoiders, a low glycemic index bread would also attract the diabetic community, which has seen an increase of more than 10% since 2010, as reported by the Centers for Disease Control. These individuals are often advised to avoid white bread due to its high glycemic levels; thus, this innovative product could represent a welcomed return of a familiar baked good. By incorporating calcium citrate and magnesium citrate into the recipe, the bread could offer additional health benefits, further enhancing its appeal to both diabetes sufferers and the broader health-conscious market.