Table 3.

Results of microbiological analysis of muffins, fresh and stored.

Time of Storage, Weeks	Microbiological Quality of Muffins, Mould & Yeast, CFU/g *
	Sucrose	Xylitol (0%)	X + 0.025% ChPE	X + 0.05% ChPE	X + 0.075% ChPE
0 (fresh)	<10
1	<10	<10	<10	<10
2	8.5 × 104
3
4		4.5 × 104 (moulds)
5
6
7			2.8 x 104
8

* - CFU/g – Colony Forming Units; ChPE – Chokeberry polyphenol extract.