Effect of degree of milling and defatting on proximate composition, functional and texture characteristics of gluten-free muffin of bran of long-grain indica rice cultivars

•Defatting improved protein content in rice bran of different cultivars.•Deep milling and deffating improved structural properties of rice bran proteins.•Functional properties of rice bran were enhanced by deep milling and defatting.•Defatted bran fortification improved the texture characteristics of starch muffins.