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Objective Properties of Egyptian variety of Full Fat Rice Bran Powder FFRBP and the resultant yoghurt fortified with it were evaluated. Materials and Methods Physical, chemical and functional properties of FFRBP Sakha 103 were determined. Results Gross chemical composition of FFRBP was 9.12, 9.15, 9.15, 42.13 and 38.03 for proteins, lipids, ash, crud fibers and carbohydrates, respectively. The total phenol compounds content in FFRBP was 3.48 mg g1501 as gallic, while flavonoids value was 1.68 mg g1501 as catachin and carotenoids ratio was 1.98 mg g1501 as Beta Carotene Equivalents BCE. The water-holding capacity and oil-holding capacity were 3.2 g g1501, 2.5 mL g1501, respectively. Emulsifying activity and emulsion stability were also estimated. Buffalo146s milk was fortified with FFRBP at rate of 0, 1, 3 or 5 to create 4 yoghurt treatments and were stored at 52C for 7 days. The FFRBP had no significant effect on pH value of obtained yoghurt compared with control sample 0 FFRBP. However, viscosity and redness degree of the fortified samples were increased. The whiteness degree of yoghurt was decreased as a percentage of FFRBP increased. Fortification of buffalo's milk with 1 wv of FFRBP gave the best acceptability and excellent preference by panels. Conclusion Rice bran is a cheap and valuable healthy by-product, which available from milling Egyptian factories. Fortification the yoghurt-milk with 1.0 FFRBP was succeeding in preparing acceptable yoghurt-product which had good physical properties beside its nutritious ingredients. In future, it can be applied these results at industrial scale.

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