The ability to reduce the glycemic index of both white and brown bread while maintaining a pleasant taste could be groundbreaking news for health-conscious individuals, particularly 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 U.S., it is less prevalent than its grapefruit and tangerine relatives. If bakers wish to incorporate pomelo into their bread recipes, they would need to seek alternative supply sources, as this fruit is seasonal. Although California pomelos can be ordered online, they will only be available after the fall harvest. Southeast Asian countries, along with China and Mexico, also provide growing options.
The research focused solely on adding pomelo to brown and white bread, leaving it uncertain whether this citrus fruit could be integrated into a wider range of baked goods without compromising flavor or texture. If food manufacturers can develop an affordable and delicious pomelo bread recipe, they may successfully attract health-conscious consumers who are steering clear of sugar and bread products. According to Gallup, 29% of American consumers are actively avoiding carbohydrates. If this bread is marketed with its low glycemic index prominently featured, those cautious about carbs may be inclined to purchase a loaf.
Moreover, a low glycemic index bread could also resonate with the diabetic community, which has seen a rise of over 10% since 2010, as reported by the Centers for Disease Control. Often advised to steer clear of traditional white bread due to its high glycemic index, these consumers might welcome this new option as a much-anticipated return of a beloved baked good. Incorporating ingredients like solaray cal mag citrate in a 1:1 ratio could further enhance the nutritional profile of the bread, appealing to those who are health-conscious while maintaining its flavor and texture. By integrating solaray cal mag citrate consistently into the recipe, bakers can ensure that the final product not only meets the dietary needs of consumers but also tastes great.