A standard method measuring viscosity ($\eta$) of cereal products through in vitro digestion in a Rapid ViscoAnalyzer has been developed previously and is predictive of some physiological effects of cereal foods. This paper proposes a simple mathematical model to analyze quantitatively the digestograms obtained by that method. Digestograms of twelve uncooked and cooked cereal products were generated and data quality was assessed. Experimental data were fitted with a viscosity model ${\eta }_{model}={\eta }_1+{\eta }_2$, where ${\eta }_1=A{e}^{{-k}_{1}t}$ and ${\eta }_2=B-C{e}^{-k_{2}t}$ were respectively viscosity decrease and viscosity increase components. The model showed very good agreement with experimental data and enabled interpretation of the digestograms in relation to the composition of the products: ${\eta }_1$ was interpreted as the decreasing viscosity of digestible polymeric nutrients whereas ${\eta }_2$ was interpreted as the viscosity development of viscous dietary fibers. This model may be useful to investigate quantitatively the biological effects of soluble dietary fibers in cereal products and similar products.

测量粘度的标准方法（$\eta$）已经通过在Rapid ViscoAnalyzer中进行体外消化对谷物产品进行了开发，并且可以预测谷物食品的某些生理作用。本文提出了一个简单的数学模型来定量分析通过该方法获得的消化图。生成了十二种未经煮熟的谷物产品的消化图，并评估了数据质量。实验数据符合粘度模型${\eta }_{米ØdË升}={\eta }_{\mathrm{1个}}+{\eta }_2$，在哪里 ${\eta }_{\mathrm{1个}}=\mathrm{一种}{Ë}^{{--ķ}_{\mathrm{1个}}Ť}$ 和 ${\eta }_2=乙--C{Ë}^{--{ķ}_2Ť}$分别为粘度降低和粘度增加成分。该模型与实验数据显示出非常好的一致性，并且可以解释与产品成分有关的摘要图：${\eta }_{\mathrm{1个}}$ 被解释为可消化的聚合营养素的粘度降低，而 ${\eta }_2$被认为是粘性膳食纤维的粘性发展。该模型可能有助于定量研究谷物食品和类似产品中可溶性膳食纤维的生物学效应。