Pureed Foods: Texture Testing with the Slump Test
Vol. 2016 No. 1, Historical Fact Sheets
Vol. 2016 No. 1

Pureed Foods: Texture Testing with the Slump Test: FSHN15-12/FS276, 12/2015

Historical Fact Sheets
https://doi.org/10.32473/edis-fs276-2015
Published 2016-02-16
Wendy J. Dahl
University of Florida
https://orcid.org/0000-0003-2061-4731
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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PDF-2015

Keywords

Puréed food
FS276

Categories

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.
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Abstract

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)

https://doi.org/10.32473/edis-fs276-2015
view on EDIS
PDF-2015

References

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
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