The researchers studied 10 different types of rice to see how their amylose and protein content, as well as their viscosity, affect their taste. They found that rice with higher amylose content had lower peak viscosity and breakdown values but higher setback values. Protein content only affected setback values. The rice varieties Jinchuan1, Yanfeng47, DB16, and E28 were found to have better taste. Jinchuan1 was rated the most palatable, while JinyuanD1 was the least. This study helps in developing rice varieties with better taste.