Techno‐Functional Properties and Antioxidant Activities of Lactose‐Hydrolyzed Stirred Yoghurts Fortified With Hawthorn Fruit

> 0.05). Hue angle values remained relatively stable during storage, with only minor fluctuations observed in some samples, indicating that the characteristic color tones associated with turmeric powder addition were largely preserved throughout the storage period. Sensory evaluations revealed that the YH10 sample was the most preferred by panelists. Overall, these findings highlight the potential of producing fruit- and spice-enriched functional fermented dairy products from lactose-hydrolyzed milk without added sugars, offering both nutritional and sensory benefits.