الفهرس 
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Abstract
This study was carried out to study the effect of thermal process on different rice bran varieties by using different methods namely microwave and parboiled. Also, utilization of microwave defatted black rice bran (MW-DBLRB) as replacement of wheat flour at different levels (5, 10, 15, 20 and 25%) to prepare rich protein and minerals cookies. The chemical composition MW-DBLRB was determined. Chemical composition and physical properties as well as organoleptic evaluation of prepared cookies were also investigated. Minerals analysis of MW-DBLRB of prepared cookies and were performed .In addition, studying the effect of replacement of microwave defatted black rice bran for casein at ratio of 25, 50, 75 and 100% for casein on body weight, feed efficiency ratio, serum liver function enzymes, serum lipids profile and antioxidant enzymes in hypercholesterolemic rats. Results indicated that both of parboiled brown and black rice bran has comparatively higher contents of protein (16.50 and 17.30%), fat (19.50 and 18.0%), ash contents (9.23 and 8.60%) and fiber (17.03and 17.10%) respectively, than those of un-stabilized and stabilized microwave brown and black rice bran. While, un-stabilized defatted brown rice bran have the lowest amount of crude protein (17.71%) fat (1.09%) and ash (10.37%).Also, parboiled black rice bran contained the highest mineral contents among all of the tested rice bran samples and it is very rich in potassium 1580 mg/100g. Organoleptic properties of cookies samples contained microwave defatted black rice bran at the concentration of more than 5% led to decrease the scores for sensory characteristics of prepared cookies especially in taste that recorded 7.40 in sample contained 25% MW-DBLRB compared to 9.05 in control. As well as, results showed Feeding on hypercholesterolemia diet replacement of microwave defatted black rice bran for casein at ratio of 25, 50, 75 and 100% in expermintal rat groups (G3, G4, G5 and G6) lowering body weight gain to 43.70, 41.20, 38.83 and 35.50 g respectively than those of positive control group (G2). HDL-C of hypercholesterolemic rats feed with (MW-DBLRB) replacement of 75% and 100% (G5 and G6) were nearly the same of the negative control. On the other hand, the LDL - cholesterol of rats fed on hypercholesterolemic diet replacement with MW-DBLRB 25,50,75 and 100% (G3, G4, G5 and G6) being 50.67, 47.85, 46.28 and 41.73 mg/dl, respectively. As well as, study recommended that the use of MW-DBLRB may be useful for patients suffering from liver diseases due to its Hepatoprotective and hypolipidemic activities.