The Importance of Texture

Experiments have shown that for a large range of raw ingredients that have been pureed, only about 40 percent of a group of younger, blindfolded test subjects were able to identify correctly the raw ingredient. In the case of older test subjects, the success rate fell to about 30 percent. There is a vast difference in the extent to which some of the ingredients were identified. For example, more than 80 percent of the younger test subjects were able to pick out pureed apples, strawberries, and fish, while the comparable numbers are 40 percent for beef, 8 percent for cucumber, and 4 percent for cabbage.