Puréed Foods: Texture Testing with the Slump Test

Release Date: 4/29/2026

DOI: 10.32473/EDIS-fs276-2015

Family and Consumer Sciences

Abstract

A UF/IFAS numbered Fact Sheet. in support of UF/IFAS Extension program: Health and Wellness

About this Publication

This document is FSHN15-12, one of a series of the Department of Food Science and Human Nutrition, UF/IFAS Extension. Original publication date December 2015. Revised July 2022 and December 2025. Visit the Ask IFAS website at https://ask.ifas.ufl.edu/ for the currently supported version of this publication.

How to Cite

Dahl, W. J. (2016). Pureed Foods: Texture Testing with the Slump Test. EDIS, 2016(1), 4. https://doi.org/10.32473/edis-fs276-2015

Authors

Wendy Dahl

Contact

Specialist

University of Florida

professor and Extension specialist, UF/IFAS Department of Food Science and Human Nutrition

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