A COMPOSITION OF AN INSTANT REHYDRATABLE NOODLE BLOCK FROM PINEAPPLE (Ananas comosus) CROWN CORE

Abstract

The present utility model relates to a food composition regarding instant noodle, but more particularly to an instant rehydratable noodle block comprising processed pineapple (Ananas comosus) crown core as a functional base that provides high dietary fiber for improved texture and rehydration, bioactive phenolics for antioxidant support, and sustainability through agricultural waste valorization, offering a fiber-enriched alternative to conventional instant noodles. The composition of an instant rehydratable noodle block from pineapple (Ananas comosus) crown core consists of flour, pineapple (Ananas comosus) crown core fiber powder, tapioca starch, water, sodium carbonate, salt, polysaccharide, vegetable oil, and dehydrated seasoning mix. Existing instant noodle compositions emphasize wheat or corn bases, relying on basic starches and lacking pineapple (Ananas comosus) crown core that provides dietary fiber, bioactive phenolics, and antioxidant properties. This utility model addresses these limitations, resulting in enhanced texture, rehydration, health benefits, and waste valorization.