Adding palmitic acid to tortillas can make them softer and fresher for longer by reducing starch retrogradation. This is because palmitic acid helps form amylose-lipid complexes, which prevent the starch from reorganizing and becoming hard. The study found that tortillas with palmitic acid were softer and had less starch retrogradation compared to those without it. The texture of the tortillas was directly influenced by the reduction in retrogradation. Thermal analysis showed that the tortillas with palmitic acid had different melting points for retrograded amylopectin and the amylose-lipid complexes. Adding palmitic acid during the tortilla-making process could be a useful way to keep tortillas fresh and prevent them from becoming stale.