From sesame, it is possible to obtain a creamy paste, which could represent a solution to the problem of wasteful production of this oilseed.In view of the above, the sensory quality of sweetened sesame paste formulated with added bovine blood plasma as a surfactant for possible use in confectionery was assessed in the present investigation.A completely randomized experimental design was used, under a multilevel 2x2x4 factorial structure at half fraction to rule out effects of similar treatments.It was evaluated the effect of factors (80 and 70% sesame paste, syrup (water + sugar + glucose) at 20 and 30% and bovine blood plasma at 0.75,1.0,1.25 and 1.5%) on the sensory responses of the 8 formulations.The sensory evaluation of the different treatments was carried out through preference and acceptance tests; the treatment with 70% of paste, 30% syrup and 1% plasma was the most widely accepted.The best treatment was T2 followed by T6.T8 showed significant differences in the parameters evaluated when compared to other treatments, and in turn had the lowest acceptance in the evaluated attributes.In general, treatments with a higher percentage of syrup had greater preference and acceptance for the same blood plasma content.In addition, 1% plasma is sufficient in the formulation of the paste, and higher concentrations make it perceptible, making the consumer reject the product.