Replication data for: Exploring the nutritional and techno-functional benefits of purple hull-less barley in extruded ready-to-eat cereals

This study examines purple hull-less barley's potential for ready-to-eat cereal production, analyzing how extrusion affects its nutritional and functional qualities. Four formulations were tested: 100% whole barley, 100% pearled barley, a mix of 15% barley bran and 85% refined wheat flour, and 100% refined wheat.