Rice bran, a by product of rice milling, is a powdery, fluffy material that consists of particles of pericarp, seed coat, aleurone, germ, and fine starchy endosperm. It may also contain parts of seeds or kernels. Rice bran consists of 12-25% fat, 10-16% protein, 10-20% starch, 3-8% reducing sugars, 8-11% hemicelluloses, 10-12% celluloses, 6-15% crude fiber, 6.5-10% ash, 0.9-2.9% oryzanol (10), and essential mineral contents (18). Rice bran contains low amounts of soluble fiber; therefore, it is cholesterol lowering. Other health-enhancing properties may be related to compounds, such as plant sterols, tocopherols, oryzanol, and β-sitosterol (15). Rice bran contains trypsin, chemotrypsin inhibitors, phytate, and hemaglutinin-lectin. Due to these toxic or indigestible components, rice bran is not readily available as a human food source, although it is incorporated into poultry and cattle feed as a low-quality ingredient (6). However, knowledge and technological advances have made it possible to better overcome these toxicity problems. A significant development was achieved by applying a heat treatment to alleviate the adverse effects of toxicities caused by raw rice bran (6). Functional properties of starch of rice
