Pureed Foods: Texture Testing with the Slump Test
A) Puréed canned beets with water separation; B) Puréed  canned beets with the addition of a small amount of puréed kidney  beans and showing no water separation (cylinder filled to 2” marking)
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Puréed food


How to Cite

Dahl, Wendy J. 2016. “Pureed Foods: Texture Testing With the Slump Test: FSHN15-12/FS276, 12/2015”. EDIS 2016 (1). Gainesville, FL:4. https://doi.org/10.32473/edis-fs276-2015.


For individuals with dysphagia, the texture of puréed foods is extremely important. If the puréed foods are either too thick or too thin, it can make it more difficult to swallow. The slump test is a quick, easy, and inexpensive way to assess the texture of foods. This 4-page fact sheet describes the slump test, how to perform a slump test, and how the slump test can be used to evaluate the texture of puréed foods. Written by Wendy J. Dahl, and published by the Food Science and Human Nutrition Department, December 2015.

FSHN15-12/FS276: Pureed Foods: Texture Testing with the Slump Test (ufl.edu)

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Bourne, MC. 2002. Food Texture and Viscosity: Concept and Measurement. Second Edition. Academic Press, New York. https://doi.org/10.1016/B978-012119062-0/50007-3