The aim of this study was to evaluate the rheological properties of a paste formulated with sesame (Sesamum indicum L.), syrup and bovine blood plasma.An experimental design under a multifactorial structure 2×2×4 and middle fraction to rule out effects of similar treatment was used.Factors (with their respective levels) were: sesame paste content (80 % and 70 %), syrup content (20 % and 30 %) and bovine blood plasma content (0.75 %, 1.00 %, 1.25 % and 1.50 %).A total of 8 formulations with three replicates for each treatment were done.A pseudoplastic behavior for all studied samples was observed, typical of emulsions or suspensions.The paste exhibited predominating semi-solidlike behavior (elastic modulus, G′ > viscous modulus, G″).This paste could be used in bakery products, with the purpose to improve their nutritional quality.Keyword-Viscoelastic properties, elastic modulus (G′), viscous modulus (G″), apparent viscosity, tangent of the phase angle (tan δ) I. INTRODUCTION Sesame paste (Sesamum indicum L.) is defined as a complex colloidal dispersion of oil rich in constituents as proteins and lipids [1], [2].This paste is obtained by grinding the roasted and shelled seeds, without the addition or removal of any native component [3].It is widely consumed in the Middle East and Asian cuisine with the purpose of providing foods with antioxidant compounds, high nutritional value, with regulatory properties and anti-cancer properties [4].Sweetened sesame paste is called tehineh and it is used as an additive for bakery products and confectionery in India and Pakistan [1].This paste contains a good amount of calcium, iron, potassium, phosphorus and vitamins B, C and E [5].Currently, in Colombia slaughterhouses generate high production of animal blood, and due to its low demand, this becomes an environmental problem, since much of this product is thrown into water sources [6], [7].However, this blood can be used for human consumption because the bovine blood plasma, can be used in the formulation of foods as alow-cost protein source and also provides functional properties that enhance food quality [7].This plasma is a translucent liquid obtained from the blood, denser than water and containing between 15 % and 20 % protein.Its wide use is due to the good properties of plasmatic proteins because it can act as emulsifying, gelling and/or stabilizer [6], [8].On the other hand, the dynamic rheological tests allow to determine the ratio between the elastic and viscous component of a food, and quantify the extent that it behaves as semisolid or semiliquid through viscoelastic functions such as the complex modulus (G*), defined before by several authorswhere G′ is the storage modulus and represents the elastic component of the system and G″ is the loss modulus and represents its viscous character [10]- [12].These modules are determined according to Equations ( 2) and (3).´