Angiotensin converting enzyme inhibitory (ACE-I) peptides make up the majority of the bioactive peptides created during yogurt production. In the current study, the influences of rice bran (RB) fortification at two different levels (1 and 2%) on several quality aspects of probiotic set yogurt were assessed during 14 days of cold storage. Probiotic yogurts were analyzed and contrasted with plain yogurt in terms of their in vitro ACE-I inhibitory activity, proteolysis, and antioxidant capability, as well as various physicochemical and sensory evaluations. The TS, TSS, syneresis, apparent viscosity, and water holding capacity values of yoghurt samples were positively impacted by RB addition up to 2% concentration. All yogurt batches had higher antioxidant, O-phthalaldehyde and ACE-inhibitory activity up until day 7, but they started to decline at day 14. The maximum activity was seen in yogurt with 2% RB during 7 days of storage, while control yogurt had the lowest antioxidant and ACE-inhibitory activity at zero time (p ˂ 0.05). The panelists gave all RB-fortified yogurts lower ratings than they gave plain yoghurt. To produce dairy products with increased antioxidant and improved anti-ACE properties, rice bran may be employed to change the microbial fermentation of milk