Twenty varieties of paddy samples were obtained for the study .The palatability scores showed that the short slender type had better eating quality characteristics than other types and this may be because of higher protein and lesser amylose content. Medium slender type had the poorest eating quality characteristics among selected varieties and this may be because they had less protein and more of amylose content then other types. Amylose and protein content then ther affected the eating quality characteristics to some extent.