Abstract: Rice bran is a concentrated source of phytochemicals such as oryzanols, tocopherols and tocotrienols which have high antioxidant properties. The study was carried out to incorporate rice bran (5%-30%) at different levels in rice pasta. The antioxidant of pasta developed by incorporating rice bran was studied by DPPH assay and reducing power as per the standard method. Increase in the incorporation of rice bran was found to have significant effect (P<0.0007) on the percentage radical scavenging and reducing power. Pasta made from 100% rice flour showed low percentage inhibition and reducing power when compared with rice bran incorporated pasta. From the study, the potential antioxidant property of rice bran can be observed.