Rice bran improve probiotic viability in yoghurt and provide added antioxidative benefits

•Rice bran (RB) was used in yoghurt formulation up to 3% level.•Lactobacillus casei 431 culture was used with yoghurt bacteria for inoculation.•The radical scavenging activity for DPPH/ABTS radicals increased with RB addition.•Lactobacillus casei 431 remained above 8 log CFU/g in yoghurts with 2% and 3% RB.•Yoghurt samples with RB received lower sensory scores than plain yoghurt. Experimental yoghurts were made with 13% reconstituted skim milk supplemented with 1, 2, 3% rice bran (RB) and inoculated with probiotic culture of Lactobacillus casei 431. The products were stored at 4°C for 3weeks. During this period, the viability of the probiotic L. casei 431 strain and yoghurt starter cultures were evaluated. In addition to this, some physicochemical, antioxidative and sensory properties of yoghurts were also determined. L. casei 431 remained above the 8 log CFU/g throughout the storage period in yoghurts fortified with 2% and 3% RB. Addition of rice bran decreased the syneresis and viscosity values whereas it increased scavenging activities of DPPH radical. However, yoghurts with RB had less sensory scores compared to plain yoghurt.